I found this dish on the Simply Recipes website and was looking forward to tryinig it. I, of course, made a few adjustments, mostly in the herb department this time. We really enjoyed the sauce… it was a light tomato broth of sorts, and the feta made it just a bit creamy, but not heavy at all. I served it over whole-wheat pasta, which did soak up the sauce very nicely.
For us, the shrimp seemed to be out of place in this dish… the sauce wasn’t necessarily enhanced by the seafood. I think next time I’ll make this with some turkey meatballs, or even just add some more veggies (like eggplant!). I also went a bit light on the seasonings, since it was the first time I tried it… Next time, I’ll add more garlic and more herbs… fresh basil or fresh oregano would be a nice addition. But it’s really a nice and juicy, light sauce, as you can see in the last picture. Here’s what I did:
- 1 Tbsp Olive Oil
- 1 medium Onion, chopped
- 1 Tbsp Garlic, minced
- 2 14.5-oz. cans Organic Diced Tomatoes – I used the juices from just one of the cans, and that seemed perfect to me.
- 1 Tbsp. dried Oregano – Next time I’ll try some fresh herbs, preferably basil and/or oregano.
- 1-lb. medium-sized raw Shrimp, thawed (if frozen), peeled and deveined
- Pinch of Salt
- 1 cup Feta, crumbled
1. Preheat oven to 425 degrees. Heat oil in a skillet on medium-high heat. Add onions and cook til softened, 3-5 minutes. Add garlic and cook 1 minute more.
2. Add 2 cans tomatoes, reserving the juice from one can if needed later. Bring to a rolling simmer. Reduce heat and simmer for 5-10 minutes til thickens a bit.
3. Remove from heat. Stir in herbs, shrimp, feta and salt. Pour mixture into an oven-safe baking dish. Bake in oven for 12 minutes til shrimp are cooked through. Serve over whole-wheat linguine pasta (or rice).
– Adapted from Simply Recipes.