Not only is most Mediterranean cuisine amazing for you & your health, it’s also awesome. There’s an emphasis on fresh cooking, olive oil instead of butter, foods with flavors of their own so you don’t need a bunch of add-ons, and then flavors like dill, lemon, olives, feta, etc. The “Mediterranean diet” practices eating habits that the U.S. recommends for us, and just think of how much better off we all would be if we lived like this all the time! Plus, I’m a fan of any eating plan that encourages drinking red wine. So pour yourself a glass and get this Shrimp & Feta bake started. It’ll be ready in 30 minutes, tops.
MEDITERRANEAN SHRIMP & FETA BAKE (SERVES 4-6)
– 1 lb. frozen, uncooked shrimp
– 1 vidalia onion, diced
– 3 cloves garlic, chopped
– 1 tbsp. EVOO
– 1 28-oz. can chunky crushed tomatoes
– 1 tbsp. chopped dill
– 1/4 c. fresh chopped flat-leaf parsley
– juice of 1 lemon
– 1/3 c. crumbled feta
– Kosher salt & fresh-cracked pepper to taste
– Orzo, or pasta, or rice, to top with the Shrimp & Feta bake
1. Quickly defrost your shrimp. Fill a bowl with cold water, add the shrimp, and change the water twice over the next 20 minutes. You’ll be able to throw the rest of this together by the time they’re de-thawed.
2. Preheat the oven to 425.
3. In a saucepan (or better, to make this a one-pot meal, a Le Creuset Dutch Oven), heat 1 tbsp. EVOO over medium-high heat. Add the onions and cook until softened, approx. 5 minutes.
4. Add the chopped garlic and stir until fragrant, approx. 60 seconds.
5. Add the tomatoes, stir to combine, and let heat until it starts to shimmer (approx. 2 minutes). Then, lower the heat to a simmer, and simmer for 5-10 minutes, or until the juices start to thicken.
6. Remove from the heat. and stir in the dill & parsley, juice of 1 lemon, feta, shrimp, and salt & pepper.
7. Place pan on the middle rack in the oven and bake, uncovered, until shrimp are cooked through, approx. 10-12 minutes.
8. Serve over cooked orzo, pasta, rice, etc. – or eat it on its own for a fully gluten-free meal.