You know what my favorite thing is about shrimp dishes?
How fast they cook!
Granted, for it to be quick, you need to buy peeled and de-veined shrimp. (worth every penny IMO!)
Although I’m at home most of the time now – my time is not my own, so quick and tasty meals are perfect for a week night meal.
This is a perfect example.
Baked Greek Shrimp
(adapted from Cooking Light)
- 1 tablespoon fresh lemon juice
- 1 1/2 pounds large shrimp, peeled and deveined
- 1 teaspoon olive oil
- 1 tablespoon Greek Seasoning
- 1/2 cup chopped onion
- 2 garlic clove, minced
- 2 tablespoons bottled clam juice
- 1 tablespoon white wine
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 (14.5-ounce) can diced tomatoes, drained
- cooking spray
- 3/4 cup (2 ounces) crumbled feta cheese$
- 1 tablespoons dried parsley
Preheat oven to 450°.
Combine lemon juice, greek seasoning and shrimp in a large bowl; toss well.
Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2-3 minutes. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture.
Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve over cooked orzo.