Oh how I love tomato season. Produce in season is healthier and just tastes so much better. Tomatoes from the supermarket just never compare to those from the farm. Beyond the traditional salad, there are so many ways you can use them. This recipe for Baked Greek Shrimp uses fresh produce and a simple preparation. The best part is its a one pot dinner so less clean up (has anyone else been doing dishes for 5 months straight??). Easy, healthy, and delicious!
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This one pot recipe for Baked Greek Shrimp is delicious and perfect for a weeknight dinner or for company. I like to keep food simple using fresh ingredients. You can use frozen shrimp for this dish -I always have a bag of uncooked shrimp (peeled and deveined) in my freezer! Make sure you use an Oven Proof Casserole dish for this. I love my Le Creuset cookware!
I served this Baked Greek Shrimp with a side of lentils and a salad.
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Check out some other seasonal recipes using those beautiful tomatoes
- Extra Virgin Olive Oil
- 2 pounds large shrimp, peeled and deveined
- 1 pint Grape or Cherry Tomatoes, halved
- 1 medium onion, diced
- 4 garlic cloves, minced cups baby spinach
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 4 ounces feta cheese, crumbled
- Sea Salt and Fresh Ground Pepper to taste
- In a large bowl, add the shrimp, 1 tablespoon of Extra Virgin Olive Oil, salt and pepper. Stir to coat the shrimp and set aside
- Preheat Oven to 400 degrees
- In an oven safe casserole dish, heat two tablespoons of Extra Virgin Olive Oil
- Add onions and cook until softened. Add the garlic and cook for two more minutes
- Add the tomatoes, crushed red pepper, and season with salt and fresh ground black pepper. Cook for 10 minutes or until the tomatoes have softened. Stir in the Spinach
- Place the shrimp on top of the tomato spinach mixture in a single layer. Top with the Feta Cheese
- Bake for 12-15 minutes, until the shrimp are pink and the cheese is slightly browned.