Baked Shrimp with Tomato and Feta
- Total Time
extra virgin olive oil4 tsp
uncooked shallot(s)3 medium, finely chopped
grape tomatoes2 cup(s), (1 pint), or cherry tomatoes, halved
uncooked shrimp1 ½ pound(s), large size, peeled and deveined, tails left on if desired
red pepper flakes½ tsp
kosher salt¾ tsp
reduced-fat feta cheese⅓ cup(s), crumbled
dill2 Tbsp, chopped fresh
- Preheat oven to 400°F.
- Heat oil in large skillet over medium-high heat. Add shallots and cook, stirring, until golden, about 4 minutes. Add tomatoes and cook, stirring occasionally, until softened and beginning to burst, about 4 minutes. Add shrimp and pepper ﬂakes; cook, stirring constantly, just until shrimp start to become firm, 1½–2 minutes. Stir in salt.
- Transfer shrimp mixture to 9 x 13-inch baking dish or casserole dish. Bake until shrimp are just opaque in center, about 8 minutes. Sprinkle feta on top. Bake until cheese is softened, about 2 minutes longer. Sprinkle with dill.
- Per serving: about 1 cup