Baked Shrimp with Tomatoes and Feta by Ellie Krieger
This is a creative and healthy dish that will be a great addition to your weekly menu.
Servings: 4 people
Calories: 302kcal
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups onion medium, diced
- 2 teaspoons garlic minced (about 2 cloves)
- 29 ounces diced tomatoes no-salt-added, canned, with their juices
- 1/4 cup flat leaf parsley fresh, finely minced
- 1 tablespoon dill fresh, finely minced
- 1 1/4 pounds shrimp medium, peeled and deveined
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper freshly ground, plus more to taste
- 2/3 cup feta cheese crumbles (about 3 ounces)
Instructions
- Preheat the oven to 425°F.
- Heat the oil in an ovenproof 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 more. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken. Remove from the heat.
- Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
Nutrition
Serving: 1.5cups | Calories: 302kcal | Carbohydrates: 16g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 379mg | Sodium: 1551mg | Potassium: 624mg | Fiber: 3g | Sugar: 9g | Vitamin A: 662IU | Vitamin C: 35mg | Calcium: 414mg | Iron: 6mg |
| SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8