Baked Shrimp and Feta
from Everyday with Rachel Ray
6 to 8 servings
Prep time: 10 min
Cook time: 40 min
2 pounds large shrimp, peeled and deveined
Juice of 1 lemon, plus wedges for serving
6 tablespoons extra virgin olive oil
2 onions, finely chopped
4 cloves garlic, finely chopped
1 cup tomato puree
2 tablespoons fresh oregano leaves, chopped
1 bay leaf
Salt and pepper
1/2 pound feta cheese, crumbled
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1. Preheat the oven to 350°. On a rimmed baking sheet, toss the shrimp with the lemon juice and arrange in a single layer. Set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, tomato puree, oregano, bay leaf and 1/2 teaspoon each salt and pepper. Lower the heat and simmer for 15 minutes.
3. Discard the bay leaf and pour the sauce over the shrimp; sprinkle the feta on top. Bake in the oven for 15 minutes, then place under the broiler until the feta is lightly browned, 3 to 5 minutes. Serve with the lemon wedges.
Swap it: Use basil or thyme in place of oregano.
