Ingredients
-
2
-
4
-
4
-
2
-
2
-
-
-
1 1/2
-
2
-
4
-
-
-
-
-
Directions
Baked Shrimp With Tomatoes and Feta, This is a Martha Stewart recipe I’ve had for ages This a real crowd pleaser and is so simple to put together Hope you enjoy it too , I really loved this dish! It was fast and easy, but still really tasty It’s going on my keepers list , I was on the fence with this dish My initial taste was kinda disappointing because I love all the individual ingredients but the third and forth bites got better I wouldn’t serve it to company as there is just a little too much last minute prep work involved for my liking used grape tomatoes and my DD didn’t care to see the tomato skins that were visable throughout the dish You could barely taste the mint and I don’t know whether it was worth going out and buying fresh especially in the winter time If I was to do the dish again, I probably would have chopped up the whole amount of mint that came in the package With the gazillion amount of recipes for shrimp/prawns, I probably wouldn’t come back to this one! Sorry!
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Steps
|
1
Done
|
Preheat Oven to 475 Degrees;, With Rack Set in Upper Third. Heat Oil in a Large Skillet Over Medium. Add Scallions, Garlic, and Oregano; Cook, Stirring, Until Fragrant, About 1 Minute. |
|
2
Done
|
Add Tomatoes. Cook Over Medium, Stirring Occasionally, Until No Liquid Remains in Skillet, 10 to 15 Minutes. Season With Salt and Pepper. |
|
3
Done
|
Add Shrimp and Mint to Skillet. Stir to Combine; Transfer to an 8-Inch Square (or Other Shallow 2-Quart) Baking Dish. Crumble Feta Over Top. |
|
4
Done
|
Bake Until Liquid Is Bubbling, Cheese Is Beginning to Brown, and Shrimp in Center of Dish Are Opaque, 15 to 20 Minutes. |
