Speedy Shrimp With Tomatoes Feta Cheese And Basil Food

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BAKED SHRIMP WITH TOMATOES AND FETA



Baked Shrimp with Tomatoes and Feta image

Provided by Ellie Krieger

Categories     main-dish

Time 36m

Yield 4 servings, serving size 1 1/2 cups

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh 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 feta cheese (about 3 ounces)

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.

Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams

SHRIMP SAGANAKI (GREEK SHRIMP WITH TOMATOES & FETA)



Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta) image

Greek-style shrimp saganaki makes a quick and easy weeknight dinner.

Provided by Jennifer Segal, adapted from Betsy Goldstein's recipe

Categories     Dinner

Time 50m

Yield 4

Number Of Ingredients 13

4 tablespoons extra-virgin olive oil
¾ cup finely chopped shallots, from about 3 shallots
4 garlic cloves, roughly chopped
1 (28-oz) can diced tomatoes
1½ teaspoons salt
¼ teaspoon pepper
1 teaspoon ground cumin
½ teaspoon crushed red pepper flakes (use less if you are heat-sensitive)
1 tablespoon honey
1½ pounds extra large shrimp (26/30), peeled and deveined, thawed if frozen
6 ounces feta cheese
¾ teaspoon dried oregano
2 tablespoons roughly chopped fresh mint

Steps:

  • Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
  • Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
  • Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
  • Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.
  • Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent broiler-safe baking dish and proceed from there.

Nutrition Facts : Calories 431, Fat 25g, Carbohydrate 21g, Protein 32g, SaturatedFat 9g, Sugar 14g, Fiber 5g, Sodium 1379mg, Cholesterol 252mg

SHRIMP & FETA SKILLET



Shrimp & Feta Skillet image

My friend's feisty Italian grandmother, Gemma, makes a dish similar to my shrimp with tomatoes. When I make this recipe, I think of Gemma and smile while stirring. -Celeste Ehrenberg, Topeka, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6

2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
2 teaspoons garlic powder
2 teaspoons dried basil
1-1/4 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 cup crumbled feta cheese
Crusty whole grain bread, optional

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.

Nutrition Facts : Calories 261 calories, Fat 6g fat (3g saturated fat), Cholesterol 187mg cholesterol, Sodium 1092mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 30g protein.

SHRIMP WITH TOMATOES & FETA



Shrimp with Tomatoes & Feta image

Any recipe that is special enough for company but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices. -Susan Seymour, Valatie, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

3 tablespoons olive oil
2 shallots, finely chopped
2 garlic cloves, minced
6 plum tomatoes, chopped
1/2 cup white wine or chicken broth
1 tablespoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon sweet paprika
2 pounds uncooked large shrimp, peeled and deveined
2/3 cup crumbled feta cheese
2 teaspoons minced fresh mint
Hot cooked rice

Steps:

  • In a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Add tomatoes, wine, oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Stir in mint. Serve with rice.

Nutrition Facts : Calories 261 calories, Fat 11g fat (3g saturated fat), Cholesterol 191mg cholesterol, Sodium 502mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

SPEEDY SHRIMP WITH TOMATOES, FETA CHEESE, AND BASIL



Speedy Shrimp with Tomatoes, Feta Cheese, and Basil image

This is a dish I make often, especially for informal parties. It is delicious, easy, and pretty, and makes a great buffet item, especially when paired with all those other Mediterranean dishes I love to cook and eat, such as Eggplant Caviar and Black Olive Tapenade (p. 191), Artichoke Dolmades with Lemon Sauce (p. 20), and Simple Orzo Salad with Black Olives and Feta (p. 115). The tomato sauce is also a good base for moussaka or baked stuffed eggplant, or just tossed with noodles and some sharp Greek cheese, such as kasseri. The dish can be completed up to the final baking point and kept refrigerated for several hours or even overnight. Bring it to room temperature before baking, or it will overcook.

Yield makes 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
24 shrimp (16-20 count, about 1 1/2 pounds total), peeled and deveined
1 tablespoon slivered garlic
1 teaspoon Herbsaint, Pernod, or ouzo, optional
1/2 cup thinly sliced scallions
Salt
Tomato Sauce
2 tablespoons fresh basil leaves, torn in pieces
1/2 cup crumbled feta cheese
2 tablespoons olive oil
1 onion, finely diced
1 fennel bulb, finely diced
1/2 teaspoon each dried oregano and dill, or 1 teaspoon each fresh
3 cups diced fresh tomatoes, or 1 (28-ounce) can diced tomatoes with their juice (for fresh, peel and seed before dicing)
Bouquet Garni (p. 145) made with 1 bay leaf, 1 bunch parsley stems, and a 1-inch piece of cinnamon stick
Salt
Crushed red pepper flakes

Steps:

  • Preheat the oven to 450°F. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and sauté until pink and just cooked through. Add the garlic and toss. Remove from the heat and sprinkle lightly with liqueur. Return the skillet to the heat, stir in the scallions, and cook for 30 more seconds. Season lightly with salt, then mix the shrimp with the tomato sauce, fold in the basil, and pour into a wide, shallow casserole dish or 4 individual (10-ounce) ovenproof dishes. Sprinkle with the feta cheese and bake for 10-15 minutes, or until cheese is slightly brown and casserole is nice and hot.
  • Heat the olive oil in a 2-quart saucepan over medium-high heat, then add the onion and fennel and cook for about 5 minutes, until translucent. Stir in the herbs and cook for 1 minute, then add the tomatoes, Bouquet Garni, and 1 cup of water. Bring to a boil and let simmer for about 15 minutes. Season to taste with salt and pepper flakes, but go easy on the salt, as the feta will be salty too. Remove the sauce from the heat and set aside until ready to use. Remove the Bouquet Garni.

ONE-POT SHRIMP WITH TOMATOES & FETA



One-Pot Shrimp with Tomatoes & Feta image

Thanks to quick-cooking shrimp, this one-pot meal comes together in record time. Tomatoes add a burst of color and acidity, while chopped basil brings freshness. Serve over pasta or whole grains.

Provided by Carolyn Casner

Categories     Healthy Shrimp Recipes

Time 25m

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 cup halved and sliced onion
2 large cloves garlic, minced
¾ teaspoon dried oregano
¼ teaspoon crushed red pepper
¼ teaspoon salt
¼ teaspoon ground pepper
1 (14 ounce) can petite-diced tomatoes
¼ cup dry white wine
1 pound raw shrimp (21-25 count), peeled and deveined
⅓ cup crumbled feta cheese
2 tablespoons chopped fresh basil

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic, oregano, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Stir in tomatoes and wine; bring to a simmer and cook, stirring, until slightly reduced, about 3 minutes. Add shrimp and cook, stirring, until just cooked through, 3 to 4 minutes. Remove from heat and sprinkle with feta and basil.

Nutrition Facts : Calories 203 calories, Carbohydrate 9 g, Cholesterol 194 mg, Fat 7 g, Fiber 2 g, Protein 25 g, SaturatedFat 3 g, Sodium 402 mg, Sugar 5 g

TOMATO SHRIMP WITH FETA CHEESE



Tomato Shrimp With Feta Cheese image

Make and share this Tomato Shrimp With Feta Cheese recipe from Food.com.

Provided by mewack

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 garlic cloves, chopped
3 tablespoons olive oil
1/2 cup dry white wine
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 dash red pepper
1 (28 ounce) can Italian plum tomatoes, drained and chopped
1 lb raw shrimp, shelled and deveined
2 tablespoons lemon juice
2 ounces feta cheese, crumbled
parsley, snipped

Steps:

  • Cook and stir onion and garlic in olive oil in 10-inch skillet over medium heat until onion is tender.
  • Stir in wine, basil, oregano, salt, red pepper and tomatoes. Heat to boiling; reduce heat.
  • Simmer uncovered 20 minutes.
  • Stir in shrimp and lemon juice.
  • Cover and cook until shrimp is pink, 3 to 5 minutes.
  • Sprinkle with cheese and parsley.
  • Serve with hot cooked rice if desired.

BAKED GREEK SHRIMP WITH TOMATOES AND FETA



Baked Greek Shrimp With Tomatoes and Feta image

This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.

Provided by David Tanis

Categories     lunch, salads and dressings, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper
2 pounds large ripe tomatoes
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds large shrimp, peeled and deveined
4 ounces Greek feta cheese
1/2 teaspoon dried oregano
2 tablespoons roughly chopped mint

Steps:

  • Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
  • Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
  • Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
  • Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
  • Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams

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