Italian Baked Shrimp w/Feta

       T-7 days till departure from Oklahoma City.  Still easy to make and delicious.  Many good Italian and fresh seafood markets here to supply me.  We both love seafood; throw in a good baguette with garlic butter and voile'.  Works well in the RV.  You'll need either fresh LARGE shrimp or frozen, depending on when you'll prepare it.  There are but a few ingredients.  The amount of Feta cheese you use is also a guideline, probably much like the scheduling of my RV repair (lol). 

1 ½ Tbsp. EVOO

½ cup finely chopped onions

1 crushed garlic

2 tomatoes, chopped

1 tsp salt

1 tsp black pepper

1 ½ Tbsp. butter

1 pound raw shrimp

1 Tbsp. lemon juice

½ tsp oregano

1 Tbsp. chopped fresh parsley

¾ cup FETA

½ cup red wine

 

Heat the oven to 375F.  Heat the EVOO in a large skillet and brown the onion and garlic till soft.  Add wine, tomatoes, salt, and pepper and saute for 12-15 minutes.  I added some green olives as well. 

Simmerin' sauce & olives\

     In a separate skillet melt the butter and fry the shrimp till pink, about 3-5 minutes and slightly thickened.  Add the lemon juice, oregano, and parsley, mix well. 

Simmerin' Shrimp

       Cover the skillet with the tomato mix and stir gently.  Sprinkle with FETA and gently mix.  Place in oven for 15 minutes until bubbly.  Serve with brown rice or orzo, crusty bread, and garlic spread. 

Melted FETA Shrimp 

Plated

"Anyway, like I was saying, shrimp is the fruit of the sea.  You can barbecue it, boil it, bake it, sautes it.  There's, um shrimp ka-bobs, shrimp creole, shrimp gumbo, pan-fried, deep-fried, stir-fried.  There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich......that's, that's about it"

Mykelti Williamson

WiFi courtesy of AT & T Wireless