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Baked Shrimp with Tomatoes and Feta Recipe

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This recipe for Baked Shrimp with Tomatoes and Feta, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Duke
Added: Friday, February 15, 2008


1 T. olive oil
1 medium onion, diced
1 clove garlic, minced
2 (14.5-oz) cans diced tomatoes with juice
1/4 c. finely minced fresh flat-leaf parsley
1 T. finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 tsp. salt
1/4 tsp black pepper
2/3 c. crumbled feta cheese

Preheat oven to 425 F. Heat the oil in an oven proof skillet over 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 juice thickens.
Remove from the heat. Stir in parsley, dill and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and the cheese melts about 12 minutes.




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