There, in the front page of the main course section was a recipe for a shrimp dish that looked scrumptious.
However, I didn't have all the ingredients needed, so I improvised, changed a few things here and there, but took the inspiration from that recipe.
There were NO leftovers. NOT. A. DROP. Not even enough to swipe with your finger and lick!
It was a quick meal. Done in the 20 minutes it took a pot of rice to cook.
Ingredients:
1 onion
tiny pinch of salt
3 cloves of garlic, minced
1/4 tsp red pepper flakes
1/2 tsp dried oregano
1/2 tsp dried basil
2 T dried parsley
splash sesame oil
1 can diced tomatoes (I used the basil, garlic, oregano flavor)
1 bag frozen peeled shrimp (1 lb) (I had to pull the tails off)
8 oz feta cheese ( I just broke some off from my honkin' big block from Sams)
handful (10 or so) of kalamata olives, diced
juice from 1/2 of a lemon
Preheat oven to 475 F.
In a skillet, saute onion (with s tiny pinch of salt) in oil over medium high heat until soft.
Add in the garlic, and cook for about 2 more minutes (or until it smells like heaven).
Add in the rest of the spices and the tomatoes. Bring to a simmer. I smashed up the tomatoes to make it a bit more "Saucy".
Add in the shrimp, toss to coat.
Transfer to a glass baking dish (I used a 9x11)
Sprinkle cheese, then olives on the top. Then squeeze the juice from the lemon all over the dish.
Bake for about 15 minutes, or until bubbly and fabulous.
Serve over rice.
YUMMMMMMM!!
Whomever said you can't have cheese and seafood is a fool. This was amazing.
If you don't have shrimp, I am betting that this dish would work well with fish or even diced chicken. BUT, we are big shrimp lovers here. It really is affordable. That bag was just under $8, and it fed 6 people perfectly.
I can't take full credit for this one...since I took the idea and inspiration out of the HEB cookbook. But, I wanted to share it with you anyway. It is fabulous.
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