Yield: 1 Servings
|1 teaspoon||Olive oil|
|5 \N||Garlic cloves; minced|
|3 cans||(28 oz.) whole tomatoes; drained and coarsely chopped|
|½ cup||Chopped fresh parsley; divided|
|1¼ pounds||Large shrimp; peeled and deveined|
|1 cup||Crumbled feta cheese|
|2 tablespoons||Fresh lemon juice (i just used one whole lemon, didn't measure)|
|¼ teaspoon||Freshly ground pepper|
Now that we have all these tips on cleaning shrimp, here is a yummy way to cook them! It is from the 1997 Cooking Light Annual recipes. We had it for dinner tonight and really liked it.
Preheat oven to 400. Heat oil in a large dutch oven over medium heat until hot. Add garlic; saute 30 seconds. Add tomatoes and ¼ cup of the chopped parsley; reduce heat and simmer uncovered for 10 minutes. Add shrimp and cook 5 minutes. Pour mixture into a 13x9 inch baking pan; sprinkle with feta cheese. Bake at 400 for 10 minutes. Sprinkle with remaining parsley, lemon juice and pepper. Serves 6.
(Calories per serving 191 (31% from fat) protein 19.9g; fat 6½ g) Note: I also added about 8 chopped Kalamata olive along with the shrimp.
Posted to Digest eat-lf.v097.n239 by "Y.C. Bacandreas" <ybac@...> on Sep 20, 97