Tuesday, May 10, 2011

Baked Shrimp w/Feta

I had the 3rd of my 4 finals today at 6PM. I knew I needed to eat before the 3 hour long test, but I also knew that it would need to be something tasty as well as filling. Tonight I pulled out a recipe from the trusty Cooking Light magazines. Actually, I haven't purchased a Cooking Light in years. This is recipe from the April 2009. But something about the magazine changed since then and they just don't excite me like they used to. But I do still have several of my old magazines and cook out of them quite regularly. I don't think anything I've made from Cooking Light has ever disappointed. Tonight was no exception. The taste of the feta with the shrimp and the tomato was just really pleasant. I served it over rice to sop up some of the tomato juices. It was good! The magazine suggests serving it with orzo, which I have no doubt would be good too but that's not what I had in the house.

One thing I've decided about this blog is I'm not going to post any of my kitchen flops. I mean, for as much as I like cooking delicious food, I don't like everything I cook. In my last blog I pretty much posted everything I cooked. But since this is my "cookbook" I really should only be filling the pages with yummies I would make again and not gross stuff that won't get made in my kitchen again. So you can take my word for it: everything in here is good.

Baked Shrimp with Feta

1 tbsp lemon juice
1 1/2 lbs shrimp, peeled and deveined
Cooking spray
1 tsp olive oil
1/2 onion, chopped
1 garlic clove, minced
2 tbsp claim juice
1 tbsp white wine
1/2 tsp dried oregano
1/4 tsp ground black pepper
1 (14.5-oz) can petite diced tomatoes, undrained
1/2 cup crumbled feta cheese


1. Preheat the oven to 450.

2. Combine the lemon juice with the shrimp in a bowl and set aside. Heat a large skillet over medium-high heat and coat with cooking spray. Add oil to the pan. Add the onion and saute for a minute. Add the garlic and saute for a minute. Add the clam juice, wine, oregano, pepper, and tomatoes, bringing to a boil.

3. Reduce heat and let simmer for 5 minutes. Add shrimp mixture.

4. Spray a baking dish with cooking spray and place mixture in the dish. Sprinkle with feta cheese.

5. Bake for 12 minutes.

* serves 4

Nutrition (without rice):
CALORIES: 276 calories
CARBS: 11 grams
PROTEIN: 39 grams
SODIUM: 732 milligrams

No comments:

Post a Comment