A dish that can be used as an appetizer or served over white rice as a main course.
- 1 ½ lbs shrimp
- ¼ cup olive oil, divided
- ¼ cup diced onions
- 1 tbsp garlic
- ¼ cup white wine
- 1 14.5 oz can diced tomatoes with juice
- ¾ tsp oregano
- ¼ tsp salt
- ¼ tsp red pepper flakes
- ½ cup panko breadcrumbs
- 1 tbsp fresh chopped parsley
- ¾ cup crumbled feta
- ¼ cup green onions
Preheat oven to 400F. In skillet, add 2 Tbsp olive oil, diced onion and garlic. Sauté until onion is translucent. Add wine, bring to a boil. Lower heat and then add tomatoes, oregano, salt and red pepper flakes. Stir to mix well and remove from heat. Spoon tomato sauce in bottom of oven safe casserole dish. Top with shrimp.
In a small bowl, mix panko with 2 Tbsp olive oil. Gently toss in parsley, feta and green onions. Spoon mixture over shrimp. Bake until the shrimp are cooked throughout, about 15 minutes.
Serve over rice or orzo or with crusty French bread.
Did you know? Shrimp with Feta is a specialty of the Macedonian port city of Thessaloníki in Greece.
Nutritional Info: Serves 5. 365 cal, 18.5g fat (5g sat), 230mg chol, 800mg sodium, 14g carb, 2g fiber, 33g protein. Note that nutritionals are an estimate and will vary based on the actual ingredients purchased and used.
Nutrition Notes: Lower fat by reducing feta cheese and the amount of olive oil used (though olive oil is a heart healthy fat!).
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