Baked Shrimp in Tomato Sauce
Liz Schmitt: http://Lizthechef.com
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Ingredients
- 1 lb. large shrimp
- 1 small red onion, chopped
- 2 teaspoons extra-virgin olive oil
- 3 cloves garlic, finely minced
- 1 14.5 oz. can organic, no-salt chopped tomatoes
- splash of dry white wine
- ground black pepper and/or red pepper flakes
- 1/4 cup flat-leaved parsley, chopped
- 4 springs fresh lemon thyme or any fresh thyme
- zest and juice of 1 Meyer lemon or any organic lemon
- 1 large organic tomato, thinly sliced
- 2 oz. low-fat Greek feta cheese, thinly sliced or crumbled
Ingredients
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Instructions
- Using a medium-sized skillet, heat 1 tablespoon of oil. Add the onion and cook until wilted, about 5 minutes. Add the garlic and cook for 1 minute.
- Add the chopped tomatoes and wine. Stir and season with pepper and/or red pepper flakes.
- Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.Add the parsley. Using your fingers, strip the thyme leaves from their stems. Add to sauce.
- Preheat oven to 425 degrees.
- Cook the sauce over medium heat until it reduces, or thickens, about 15 minutes.
- Using a large skillet, heat the remaining tablespoon of oil. Add the shrimp and cook over medium-high heat for 1 minute per side.
- Immediately transfer to a bowl. The shrimp will be pink but not fully cooked. Add the lemon zest and juice and stir to mix.
- Spread the tomato sauce in the bottom of a shallow baking dish. Next, layer the shrimp, then the sliced tomato. Top with feta.
- Bake 15 minutes or until cheese begins to melt. Serve immediately.
Recipe Notes
http://lizthechef.com/2011/03/24/baked-shrimp-in-tomato-sauce/
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