Baked Shrimp with tomatoes and feta

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This was seriously one of the best things I have ever made. I can’t take any credit though, this one was straight out of Ellie Krieger’s cookbook, The Food You Crave.

It’s kind of my dream to be like Ellie one day. I’d love to have her job! Creating healthy recipes and promoting a healthy and happy lifestyle on the Food Network doesn’t seem too shabby.

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What I also loved about this recipe is that it was a one pot wonder. Everything was cooked in one big pan, in about 30 minutes. It was SO easy and so incredibly tasty. You basically just saute onion, garlic, and then throw in two cans of diced tomatoes. Let it all simmer, then add in the shrimp and herbs, and pop the skillet into the oven for about 15 minutes. Done!!

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I served this over quinoa and lemon sauteed spinach. I gave it to my best friend who was sick this weekend and she gave it rave reviews as well. This recipe was definitely a success!

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Baked Shrimp with Tomatoes and Feta (from Ellie Krieger’s The Food You Crave)

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic (I used jarred), about 2 teaspoons
  • 2 (14.5 ounce) cans of no salt added diced tomatoes, with their juices
  • 1/4 cup finely minced parsley
  • 1 tablespoon finely minced fresh dill (I used a little extra because I love dill)
  • 1 1/4 pounds medium shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup crumbled up feta cheese (don’t skimp and buy anything less than full fat!)

1. Preheat oven to 425 degrees

2. Heat the oil in oven proof skillet over medium-high heat. Add onion and cook, stirring until softened, about 3 minutes. Add garlic and cook for 1 minute.

3. Add tomatoes and bring to a boil. Reduce heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

4. Remove from the heat. Stir in parsley, dill, shrimp and season with S&P. Sprinkle the feta over the top.

5. Bake until the shrimp are cooked through and cheese melts. Ellie says 12 minutes but mine took more like 20! I think it’s because I had a ton of shrimp in there (more than the recipe called for).

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