Tuesday, March 1, 2011
Recipes: Baked Shrimp with Feta
Tonight, I adapted a fairly quick and easy recipe from Cooking Light: Baked Shrimp with Feta. I marinated about a pound of shrimp in lime juice (instead of lemon) while I sauteed the half cup of chopped sweet onion and about two cloves garlic (instead of one--I love garlic). I added the tablespoon of white wine with a couple of tablespoons clam juice as well as some canned clams (as I was out of the bottled juice and had to open a can of clams). Instead of adding a can of diced tomatoes, I used about two cups of fresh chopped tomatoes. I added salt, pepper, dried oregano and dried basil (I was out of fresh basil), and let the mix simmer for a little over five minutes. Then I added the shrimp with a tablespoon or so of the lime liquid. After tossing it all together, I placed the mixture in a 11x7 baking dish, layered about 3/4 cup of feta (instead of 1/2 cup) and baked for about 12 minutes at 450F.
While the shrimp and feta mixture baked, I boiled some penne pasta (as I was out of the orzo the recipe suggests as a side dish), and mixed in some oil, pepper, salt, dried basil and a splash of lime after it was cooked and drained. I served the shrimp and feta mixture over the pasta and added some sliced black olives and a little avocado--yummy!