Shrimp casserole w/ tomatoes & feta


4 tbsp butter
2 lbs lg shrimp, peeled and deveined
3 garlic cloves, minced
1 tsp oregano
1/2 tsp red pepper flakes
Pn of salt
3/4 cup vermouth
2 cans italian plum tomatoes, drained and coarsely chopped
3 oz feta cheese
1/4 cup chopped parsley, or 1 tbsp dried parsley

How to prepare

Preheat oven to 350 degrees. Melt butter in lg skillet. Add shrimp, oregano, pepper flakes, garlic, and salt. Cook until shrimp are almost pink, turning once. (2 1/2 minutes) transfer shrimp to large, shallow casserole using slotted spoon. Arrange in single layer. Add vermouth to skillet and boil until reduced by half. (3 minutes) add tomatoes and stir until heated through. (3 minutes) top shrimp with tomato mixture. Crumble feta cheese over. (if preparing 1 day ahead, cool casserole, cover and refrigerate. Let stand at room temperature for about 30 minutes before baking.) Bake until cheese is bubbly, about 10 minutes. Sprinkle with parsley. 6 servings.

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