CEiMB--My Turn to Choose!

I only joined the Craving Ellie in My Belly clan recently, so I was pretty surprised and happy to learn that it was my turn to choose a recipe already!



I've been eyeing the Baked Shrimp with Feta and Tomatoes for a while now and decided it would be my choice for CEiMB this week. I was feeling pretty nervous about picking a recipe that everyone in the group might be interested in cooking. Even though I know you can't please everyone, I can be a bit of a people pleaser now and then. So, THANKS to all of the CEiMB members who made it along with me.


Baked Shrimp with Tomatoes & Feta
(Source: Ellie Krieger)

• 1 tablespoon olive oil
• 1 medium onion, diced (about 1 1/2 cups)
• 2 cloves garlic, minced (about 2 teaspoons)
• 2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
• 1/4 cup finely minced fresh flat-leaf parsley
• 1 tablespoon finely minced fresh dill
• 1 1/4 pounds medium shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup crumbled feta cheese (about 3 ounces)
  

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.

First of all, I must admit that I'm not a huge fan of fresh dill, so I used about a tsp of the dried stuff. I left out the flat leaf parsley, too and used reduced fat feta as well. This was a pretty easy dish to toss together. I served it over orzo and although mine wasn't quite as pretty as the photo provided in Ellie's book, Marc and I both really enjoyed it. Even Marc, who is not a fan of feta, turned and told me to hold on to my seat because he actually liked the feta. I was shocked and pleased! We will definitely be visiting this recipe again in the near future.


I'm looking forward to checking out my CEiMB friends to see what their version of the recipe looks like. Up next week for CEiMB, Joann from Apple Crumbles has chosen Sesame Stir Fried Chinese Greens. Sounds great!