Last day of catch up! We made it, whoop!
Last summer I had some beautiful zucchini and peppers on hand, so I went out and grabbed some shrimp and feta and whipped up a Greek inspired shrimp dish. I made it again a couple of weeks ago and it was just as good as I remembered.
Of course I didn’t bother to measure anything so this recipe has a lot of “to taste” or “whatever looks good to you” in it. It’s so simple though that it’s really hard to mess up. When I made this maybe 3 weeks ago there were still lots of zucchini and peppers at the farmer’s market. You should still be able to get the last of the season right now, but if they’re already gone in your area you can just save this recipe for next summer
Baked Shrimp With Feta
- 1 large bell pepper diced; (I like to use red or orange to contrast with the zucchini)
- 1 medium onion; diced
- 2 large zucchini diced; (I like to use one green and one yellow if I can for purely aesthetic purposes)
- 1 can of diced tomatoes; drained
- Salt, pepper, basil, oregano and red pepper flakes to taste
- 1lb shrimp; cleaned and peeled
- 4-6 oz. crumbled Feta cheese
Heat a skillet over medium high heat and add olive oil. Saute onions, peppers in olive oil until they soften and begin to brown, 5-7 minutes.
Transfer veggies to a bowl. Stir in tomatoes. Add salt, pepper and herbs and adjust to your liking. Set aside.
Preheat oven to 500.
Wipe out skillet and put back on medium heat with just a touch more oil. Saute shrimp for 1 minute per side (2 minutes total!) just until they are no longer translucent. Toss in with the vegetable mixture.
Spread the whole mixture in to a baking dish (I use a 9X13) and top with Feta.
Bake for 10 minutes or until shrimp are cooked through and cheese has browned.
Serve over rice or orzo.
Yield 4-6 servings.