Baked shrimp with tomato and feta
Extra virgin olive oil
3 medium, finely chopped
2 cup(s), (1 pint), or cherry tomatoes, halved
1½ pound(s), large size, peeled and deveined, tails left on if desired
Red pepper flakes
Reduced-fat feta cheese
⅓ cup(s), crumbled
2 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