Baked Shrimp With Feta & Tomato

• portions: 6
• temps actif: 15
• temps total: 50

Ingrédients

Things in parentheses are Jenn modifications:

1/4 cup butter

1 tbsp minced gaulic (can use less or none)

1-1/2 Ibs large shrimp, peeled and deveined

1/4 tsp (1/2 tbsp) crushed red pepper flakes

3/4 tsp (½ tbsp) dried oregano or Italian seasoning

1/4 cup (½ cup) chopped fresh parsley

3/4 cup dry vermouth

1 (14.5oz) can diced tomatoes (fire roasted - this one is important)

4 oz crumbled feta (galic/heb or tomato basil)

Salt to taste

Piles of fresh baby spinach leaves - can do whole package

Instructions

1) Preheat oven to 350°

2) Put butter & garlic into large skillet & place over med-high heat. Once butter has melted & garlic begins to sizzle, stir in shrimp, red pepper flakes & oregano. Cook until shrimp are firm & opaque, about 5 min.

Can add spinach here. Season w/ salt, then stir in parsley & pour into casserole dish. Add a little feta here.

3) Pour vermouth into the skillet & simmer until reduced by half. Add chopped tomatoes & continue cooking until heated through. Spoon tomato mixture on top of shrimp & sprinkle with feta cheese.

4) Bake in preheated oven until cheese softens & turns golden brown, 15-20 (20-25) minutes.

Notes

Serve with rice, couscous, quinoa or - my favorite - angel hair pasta