I don’t know about you, but I like variety in my menu plan. I’m not speaking only of variety in food type, protein source, or new recipes but also variety in how involved the meals may or may not be. I know that some evenings I will get home and feel excited to get into the kitchen and make a great dinner, and some evenings I’ll be dead tired and want something low maintenance and relatively quick. This meal is for those times. It has a pretty short ingredient list and really I think the most time consuming part is peeling and deveining the shrimp. Everything else is simple and quick, and the resulting meal is fantastic. Diced tomatoes and onions are simmered briefly with herbs, then topped with the shrimp, feta, seasoned bread crumbs and baked. Served with our favorite rice pilaf and a pan seared asparagus, this was a nice and easy meal that tasted much more involved than it really was. It also makes great leftovers. I had it for several lunches – score!
My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!
3 tbsp. olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1/3 cup dry white wine
1 (15 oz.) can diced tomatoes, with liquid
2 tsp. tomato paste
1½ tsp. dried oregano
1 tsp. kosher salt
½ tsp. black pepper
1 cup fresh bread crumbs
3 tbsp. minced fresh parsley
1 tsp. lemon zest
1 lb. large shrimp (16-20 per lb.), peeled with tail segments left intact, deveined
5 oz. crumbled feta cheese
Juice of 1 lemon
Fresh lemon wedges, for serving
Preheat the oven to 400˚ F. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onion and cook until slightly tender, 5-8 minutes. Add the garlic and cook just until fragrant, about 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Continue to cook 2-3 minutes, until the liquid has reduced by half.
Add the tomatoes with the liquid, tomato paste, oregano, salt and pepper. Stir to combine, reduce the heat and simmer, stirring occasionally, 10-15 minutes.
Combine the bread crumbs, parsley, lemon zest and the remaining tablespoon olive oil in a bowl. Toss well with a fork to blend.
Remove the pan from the heat. Lay the shrimp in a single layer, tails up, on top of the the tomato mixture. Scatter the feta over the top of the shrimp, followed by the bread crumb mixture.
Bake for 15 minutes, until the shrimp are cooked through and the breadcrumbs are browned. Squeeze the juice of 1 lemon over the shrimp. Serve with additional lemon wedges.