Wednesday, April 18, 2007

Baked Shrimp with Tomatoes and Feta, with Pilaf and Green Beans

Serving: Serves 4
2 Tablespoons olive oil
4 , thinly sliced scallions
4 garlic clove, thinly sliced
2 Teaspoons dried oregano
2 Pints cherry tomatoes, halved
Coarse salt and ground pepper
1 1/2 Pounds peeled and deveined large frozen shrimp, thawed, tails removed
4 Ounces feta cheese
Preheat oven to 475 degrees, with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with pilaf and green beans:
Coarse salt and ground pepper
Near East rice pilaf mix
8 Ounces green beans, cut into 1-inch lengths (I use a bag of frozen Woodstock Farm's organic french baby beans)
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
Prepare rice mix according to package directions. Add green beans; heat slightly until beans are cooked/hot, Mix in lemon juice. Season with coarse salt and ground pepper.

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