Andros Island Shrimp Baked In Tomato Sauce W Feta Recipes

ANDROS ISLAND SHRIMP BAKED IN TOMATO SAUCE W/ FETA

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet, heat oil and sauté onion over medium heat for 5 minutes.
• Add Aleppo or pepper flakes and garlic and sauté for 30 seconds.
• Add shrimp and sauté for 2 minutes.
• Add tomato and salt (to taste) and cook for 2 minutes, or until sauce begins to thicken.
• Transfer to a baking dish or four individual gratin dishes.
• Bake for 10 minutes, or until the sauce is bubbly.
• Sprinkle with the cheese and bake for 2 to 3 minutes more.
• Sprinkle with the parsley and fresh lemon juice and serve.

BAKED SHRIMP WITH TOMATOES AND FETA

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in an oven proof skillet over a 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 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.

BAKED SHRIMP IN TOMATO FETA SAUCE

Steps:

• Preheat oven to 425°F Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
• Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
• Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
• Serve immediately. Serve with crusty French or Italian loaf bread, pasta, a simple salad, or you may use rice.

BAKED GREEK SHRIMP WITH TOMATOES AND FETA

Steps:

• Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
• Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
• Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
• Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
• Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

BAKED SHRIMP WITH TOMATOES AND FETA

Steps:

• Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
• Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
• Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
• Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and Green Beans, sprinkled with additional chopped mint.