Looking for a quick and easy dish to impress? Well this is it. It has all the signs of a complex and time consuming meal from a seasoned chef, but it is done in under 30 minutes and it is simple enough that anyone can do it. I served mine with a garlic infused rice pilaf, but it also goes great over pasta or with vegetables. Either way, your guests (whether it be your dinner party of friends or just your roommate) are sure to rave about this one.
Recipe yields 4 servings
16 oz shelled and detailed large shrimp
2 tbsp fresh lemon juice
1/2 cup yellow onion
1 tbsp olive oil
2 cup tomatoes
2 tbsp white wine
3 cloves garlic
1/2 tsp oregano
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 cup crumbled low-fat feta cheese
1 tbsp parsley
Preheat your oven to 400 degrees. Chop the yellow onion and garlic. Dice the tomatoes. Mince the parsley. In a medium bowl, toss the shrimp with the lemon juice so that all shrimp is coated. Set aside.
In a medium saute pan, add olive oil and chopped onion. Saute onion for 2-3 minutes until onions are translucent.
Add diced tomatoes, white wine, chopped garlic, oregano, salt and pepper to the saute pan. Stir to combine all ingredients. Cook for 5-6 minutes until the mixture comes to a boil. Reduce heat and let simmer for 5 minutes.
Add shrimp to the saute pan and cook for about 1 minute.
Transfer contents of the pan to a baking (or casserole) dish. Top with the crumbled feta cheese. Place in the oven and bake for 12-14 minutes or until shrimp is cooked through and cheese has started to melt.
Remove dish from the oven and sprinkle with parsley. Serve right out of the dish and enjoy!