Looking for a quick dinner that tastes just like one you would get at your favorite seafood restaurant? Baked Feta and Tomato Shrimp had all the flavor of a restaurant quality dish without the added expense of dining out. When making a delicious entrée is so simple, it was just as easy to eat at home. With wild shrimp readily available in many local markets and a couple pantry and refrigerator ingredients, your dinner will be on the table in less than 30 minutes.
Baked Feta and Tomato Shrimp is loaded with garlic panko crumbs, fire roasted tomatoes , jumbo shrimp and salty feta cheese. With a loaf of crusty bread and a salad of mixed greens with balsamic vinaigrette, dinner is complete. If you are pressed for time around dinner, the entrée can be made in advance. Assemble the dish to the point of just before roasting and store covered in the refrigerator for up to 6 hours. Add about 5 – 10 minutes of extra minutes to the roasting time when putting the entrée directly from the refrigerator to the oven.
Enjoy dinner at home tonight. Your wallet will thank you.
Cook along with me —
Baked Feta and Tomato Shrimp
This recipe is just as tasty as one from your favorite seafood restaurant. It can be made up to the point of just before roasting and stored covered in the refrigerator for up to 6 hours. Add a couple extra minutes to the roasting time if putting the entrée directly from the refrigerator to the oven.
3 tablespoons butter
4 garlic cloves, chopped
1/2 cup panko bread crumbs
2 teaspoons olive oil
1 1/2 pounds shrimp, 21 – 25 per pound, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced fire roasted tomatoes
1/2 cup crumbled feta cheese
4 – 6 fresh basil leaves, chopped
Preheat oven to 450 degrees.
In a small saucepan over medium heat add the butter. When the butter begins to foam and bubble, remove the pan from the heat and add the garlic. Stir and let sit for 1 – 2 minutes. Add the panko bread crumbs and stir to coat completely with the garlic butter. Set aside.
Brush a 10-inch baking dish with the olive oil. Add the shrimp in a single layer and sprinkle with the salt and pepper. Layer the tomatoes and then the garlic panko bread crumbs evenly over the shrimp. Sprinkle the feta cheese over the top of the dish. Bake for 12 – 15 minutes or until the shrimp are pink, just firm and curved slightly into the shape of a “C,” and the topping is golden brown. Remove from oven and top with the basil. Serve immediately.
Recipe by Amy Casey – 2014