"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Baked Shrimp with Feta Recipe

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

Contributor:  
Contributor:  
Judith Dimiceli
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 tablespoons butter
1 pound large shrimp, peeled, deveined
3 cloves garlic, minced
3/4 teaspoon oregano or Italian seasoning
1/4 teaspoon red pepper flakes
Sea salt to taste
3/4 cup dry white wine
6 fresh plum tomatoes, seeded, chopped
1 can artichoke hearts, drained, chopped
1/4 cup sliced black olives, optional
4 ounces Feta cheese crumbled
1/4 cup loosely packed minced fresh parsley
Hot cooked angel hair pasta

Directions:
Directions:
Preheat oven 350
Heat butter in large skillet
Add next 5 ingredients; cook 3 minutes until shrimp are pink
Remove shrimp with slotted spoon and place single layer into a shallow baking dish or 4 gratin dishes
Add wine to the pan drippings; reduce liquid by 1/2, adding any juices accumulated in the baking dish from the shrimp
Add tomatoes, artichokes and black olives and mix gently
Cook 30 seconds, or until heated through
Spoon over shrimp; top with Feta cheese
Bake 8 to 10 minutes or until bubbly
Sprinkle with parsley and serve over pasta

 

 

 

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