Baked Shrimp & Feta

Need a quick recipe to impress guests? Look no further. This baked shrimp & feta recipe is a show stopper. No one will ever know that it's a 20 minute meal.

Shrimp is one of my favourite go-to proteins because it cooks up in less then 5 minutes! It's also one of those proteins that people swoon over! I don't know many people that don't love shrimp!

I love serving this dish with My Favourite Green Salad or my Simple Arugula Salad to round out the meal with a little extra veg!

Baked Shrimp & Feta

Serves 3-4

What you'll need:

1 tbsp olive oil

2 small shallots, minced

1 small zucchini, cut into 1 inch cubes

4 garlic cloves, minced

1/2 cup white wine

497ml can of diced tomatoes, liquid drained & discarded

1 tsp dried Italian herbs (or a mix of dried oregano & basil)

8 kalamata olives, pitted & sliced

1 tbsp capers

1 lb raw shrimp, peeled & deveined (you can also remove the tails if you want)

Salt & pepper, to taste

1/4 cup feta cheese

Parsley for garnish, optional

Steps:

Preheat the broiler.

Add 1 tbsp of olive oil to a large oven safe frying pan over medium heat. Add 1 small diced zucchini to the pan and cook for 3 minutes. Add 2 small minced shallots along with 4 cloves of minced garlic to the pan. Cook stirring frequently for 2 minutes. Stir in 1/2 cup of white wine and bring to a simmer. Simmer until the wine has reduced by half. Once the wine is reduced by half add in the 497ml can of drained diced tomatoes along with 1 tsp of dried Italian herbs. Bring to a simmer. Once simmering, stir in 8 sliced kalamata olives and 1 tbsp of capers. Simmer for 5 minutes. Nestle 1 lb of shrimp into the sauce and crumble 1/4 cup of feta over the sauce & shrimp. Transfer the pan to the middle rack of the oven. Bake for 5 minutes or until the shrimp have turned pink. Keep an eye on them or you'll burn them!

Carefully remove the pan from the oven, garnish with fresh parsley. Serve over rice or couscous.

Enjoy, my friends!