Baked Shrimp with Tomatoes and Feta

While this food blog has been neglected, our bellies certainly haven’t been! Casi and I have been cooking like crazy and we’re hoping to get back into sharing all of our great recipes with you. Also, you may have noticed, Nomists.com got a makeover!If you’re reading this from an RSS reader, make sure you click over and take a look at our new site. We’re still working out a few kinks, but we think it’s a definite improvement! Let’s cut to the chase….

I’ve been trying to watch my carbs lately (as in, not eat any) so I’ve been looking for recipes that are bread/pasta-free. This one was absolutely delicious and SUPER easy to make.

What you’ll need:

1 tablespoon olive oil

1 medium onion, diced (about 1.5 cups)

2 cloves garlic, minced (about 2 teaspoons)

Two 14.5-ounce cans no-salt-added diced tomatoes, with their juices (I used one can of Safeway diced tomatoes - 28 ounces)

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, plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

2/3 cup crumbled feta cheese (I used low-fat from Trader Joe’s)

What you’ll need to do: Preheat the oven to 425 degrees. Prepare onions and garlic.

Heat the oil in an ovenproof skillet over medium-high heat. If you don’t have an oven-proof skillet (like me) then put an over proof pan in the oven to get warm and then transfer when ready). 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 parsley (I know it looks like an absurd amount of parsley, but its not. Promise), dill, and shrimp and season with salt and pepper.

Sprinkle the feta over the top. Bake until the shrimp are cooked through and the cheese melts, about 12 minutes.