Saturday, December 10, 2011

The Feta Issue

I have had a recipe for Baked Shrimp with Tomatoes and Feta taped to my recipe book for the longest time. Every time I spot it as my fingers flip through the pages of the food-stained gingham spiral notebook, my mouth starts to water. It's one of Food Network's Ellie Krieger's recipes, so I know it is certain to be healthy and delicious. So why had I not tried in in the four years it had graced the pages of my book? It's the feta.

Tim and I have very compatible tastes, but there are a few foods he doesn't really care for. Feta, that wonderful crumbly, "bitey" cheese is one of them. He finds it dry and tasteless. So there the recipe sat, until I came up with an idea to modify it. Why not change the feta to fresh mozzarella and have an Italian baked shrimp and tomatoes? We both fell in love with it. Delicious, quick and easy! I will definitely be making this again. The original recipe calls for fresh dill but I would recommend substituting basil in the Italian version. Both variations will be posted here. Since there is quite a bit of sauce, I would also recommend serving it over some type of grain. As you see in the picture above, I threw in some whole wheat Israeli couscous which was perfect.

And now my mouth is watering remembering the taste of it, not just the title of the recipe. I guess we'll have to have it again this week!

Baked Shrimp with Tomatoes and Feta (Ellie Krieger)
1 T olie oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced
2 (14.oz) cans no-salt diced tomatoes with their juices (I use San Marzano tomatoes and cut them up myself)
1/4 cup finely minced fresh flat leaf parsley
1 T finely minced fresh dill
1 1/4 medium shrimp, peeled and deveined
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2/3 cup crumbled feta cheese

Preheat oven to 425 degrees. Heat oil in oven proof skillet over med-high heat. Add the onion and cook stirring until softened about 3 min. Add garlic and cook 1 min. Add tomatoes and bring to a boil. Reduce heat to med-low and let simmer for about 5 min. until the tomato juices thicken.
Remove from heat. Stir in parley, dill and shrimp and season with salt and peoper. Sprinkle feta over top. Bake until shrimp are cooked through and cheese melts about 12 minutes.

Italian Baked Shrimp with Tomatoes
Follow directions above substituting basil for the dill and fresh mozzarella cheese for the feta.

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