Baked Shrimp with Tomatoes and Feta

Baked Shrimp with Tomatoes and Feta

2007, Ellie Krieger

4 servings, serving size 1 1/2 cups

Ingredients:

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Directions
Preheat the oven to 425 degrees F.

Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Nutrition Facts
Serving size: 1 1/2 cups
Calories 300
Total fat 11g
Saturated fat 4.5g
Monounsaturated fat 4g
Polyunsaturated fat 1.5g
Protein 35g
Carbohydrates 12g
Fiber 2g
Cholesterol 240mg
Sodium 710mg