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Baked Shrimp with Feta Cheese




Source of Recipe


Quick Cooking With Karin Calloway


List of Ingredients




1 tbsp olive oil
1 tsp chopped garlic (1 to 3)
1 tsp dried oregano
1/2 tsp red pepper flakes (1/2 to 3/4)
1 can canned tomatoes (28 oz) peeled, diced and undrained *see notes
1 jar capers (3.25 oz) drained **see notes
Sea salt, or Kosher salt, optional
Freshly ground black pepper
1 pound shrimp, peeled and deveined
4 ounces crumbled feta cheese
1 Wedge lemon

Angel hair pasta, cooked or other pasta of your choice

Recipe



Preheat oven to 350°. Heat a large skillet over medium-high heat and add olive oil, garlic, oregano and red pepper flakes. Saute briefly, without allowing the garlic to brown, about 2 minutes. Add the tomatoes, stirring well, and bring to a boil. Cook at a rapid simmer, stirring frequently, until juices are reduced and sauce is slightly thickened, about 5 minutes. Add capers and season to taste with salt and black pepper. Spread half of the sauce in a baking dish and top with the shrimp. Top with remaining sauce and sprinkle with the crumbled feta. Bake 15 to 20 minutes, until bubbling hot and shrimp are pink. Serve over Angel Hair Pasta (or pasta of your choice) with wedges of lemon on the side. Serves 4.


Lynda Notes: Use Italian plum tomatoes and rinse capers.