Herby Shrimp And Feta Bake Food

HERBY SHRIMP-AND-FETA BAKE

Steps:

• Preheat oven to 250°F. Using a mortar and pestle, grind together lemon zest, 3/4 teaspoon salt, saffron, and sugar. Add lemon juice and let stand 5 minutes. Add garlic; mash to a paste. Mash in herbs, then 2 tablespoons oil.
• In a bowl, toss shrimp with herb mixture; let stand 15 minutes. Arrange shrimp and feta in a shallow ovenproof dish just large enough to hold them snugly. Pour remaining 1/2 cup oil over top. Bake, spooning oil over shrimp occasionally, until shrimp are pink and cooked through, 25 to 30 minutes. Serve with more parsley and bread.

BAKED SHRIMP WITH TOMATOES AND FETA

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
• Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

FETA SHRIMP SKILLET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.

HERBED SHRIMP AND FETA CASSEROLE

Steps:

• Set oven to 350 degrees.
• Butter an 8" x 12" baking dish.
• In a bowl, blend eggs, milk, yogurt Feta, Swiss cheese, parsley, basil, oregano and garlic.
• Spread half the pasta over bottom of baking dish.
• Cover with salsa.
• Add half the shrimp.
• Spread remaining pasta over shrimp.
• Pour and spread egg mixture over pasta.
• Add remaining shrimp; top with mozzarella cheese.
• Bake 30 minutes.
• Remove from oven, and let stand 20 minutes before serving.

HERBY BAKED FETA DIP WITH TOMATOES, PEPPERS AND OLIVES

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomatoes, roasted red peppers, olives and garlic in a 7-by-11-inch baking dish. Drizzle with the oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir to coat. Nestle the block of feta in the center of the vegetables. Bake until the feta is soft, and the tomatoes burst and release their juices, about 25 minutes.
• Use a fork to slightly break up the feta, then stir in the basil, chives and parsley. Serve with sliced sourdough bread or crackers.

BAKED SHRIMP WITH FETA CHEESE

Steps:

• Preheat oven to 350*.
• Heat oil in a large nonstick skillet.
• Add salt, red peppers, shrimp and garlic.
• Saute for 3 minutes.
• Spoon this mixture into an 11 x 7 baking dish.
• Pour wine in skillet.
• Cook over low heat until reduced in half, about 8 minutes.
• Stir in tomatoes, then pour over shrimp mixture.
• Sprinkle feta cheese over shrimp/wine mixture.
• Bake at 350* for 10 minutes.
• Pour shrimp mixture over pasta and serve.

SHRIMP & FETA SKILLET

Steps:

• In a large skillet, combine tomatoes, garlic powder and basil; bring to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until slightly thickened., Add shrimp; cook and stir 3-4 minutes or until shrimp turn pink. Sprinkle feta over shrimp; serve with bread if desired.

HERBY FETA AND YOGURT DIP WITH SUMAC

Steps:

• Add the yogurt, feta and lemon juice to the bowl of a food processor. Purée the mixture until smooth, about 2 minutes. Add the parsley, mint, scallions and sumac, and pulse a few times just to combine.
• Transfer the dip to a bowl, cover and refrigerate for at least 1 hour before serving.
• Just before serving, give the dip a good stir and add salt to taste, if necessary. Top the dip with a drizzle of olive oil and sprinkle with additional parsley, mint, scallions and sumac. Serve with pita chips or crudités. Store leftovers, covered, in the fridge for up to 3 days.

SHERRY'S SHRIMP, TOMATO AND FETA BAKE

Steps:

• Preheat oven to 450°F. In large skillet over med heat, add oil. Add garlic, parsley, oregano and red pepper flakes. Saute for 3 minutes. In large bowl, combine garlic-red pepper mix, tomato paste, diced tomatoes, chicken broth, salt and pepper. Mix well.
• Spray a baking dish lightly with cooking spray. Transfer contents of bowl to baking dish. Spoon shrimp, grape tomatoes and feta cheese over mix.
• Bake for 20 minutes or until shrimp are opaque in center. Serve over rice.