Baked Shrimp with Tomato & Feta

This dish is super easy and quick to pull together.

It makes a great weeknight dinner when your short on time.

FAMILY RATING:

• SHRIMP
• 2 tablespoons olive oil
• 4 thinly sliced scallions
• 4 garlic cloves, thinly sliced
• 2 teaspoons dried oregano (preferably Sicilian)
• 2 pints cherry tomatoes, halved
• coarse salt and ground pepper
• 1 ½ pounds peeled and deveined large shrimp, tails removed
• 2 tablespoons chopped fresh mint
• 4 ounces feta cheese
• GREEN BEANS
• 1 cup orzo
• 8 ounces green beans, cut into 1 inch lengths
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil

1. Preheat oven to 475 degrees with rack set in upper third.

GB: In a medium saucepan bring water to boil. When water starts boiling salt water, cook orzo 4 minutes.Add green beans’ cotinue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.

2. Heat oil in a large oven ready skillet (not non-stick) over medium heat. Add scallions, garlic, and oregano. Stir until heated through and Oregano releases scent.  About 1 minute.

3. Add tomatoes. Cook over medium, stirring occasionally, until almost no liquid remains in skillet about 5 minutes. Season with salt and pepper.

4. Add shrimp and mint to skillet top with feta.  Put skillet in oven.

GB: Drain orzo and return to saucepan. Mix in lemon juice and oil. Season with coarse and ground pepper.  Cover off heat to keep warm until ready to serve.

5. Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque 10-15 minutes.

Note: Because of the high salt content in Feta it will not melt, but brown on top.

I like to serve with a small Bibb or Spinach salad.