Baked Shrimp with Feta Cheese and Tomatoes

Hello, my fellow eaters!

We had this lovely meal on Saturday night, and I liked it so much I thought I’d share it here. Again, this is a recipe that I am sure is loved in many homes, since it has been around for a while now and is so easy and yet subtle and impressive. I copied this recipe from a magazine years ago (I forget which one. Gourmet?), and, needless to say, adapted it a little according to my taste and what I had in my cupboard. The copy tells me that this is supposed to serve eight people. Well. In my house, it served two…

Ingredients:

1/3 cup and some more olive oil
2 onions, chopped
29 ounces canned tomatoes
1 tbsp. dried oregano
4 tbsp. fresh parsley, chopped
3 garlic cloves, minced
cayenne pepper, salt and black pepper ad libitum

2 pounds uncooked large shrimps, peeled and deveined
crushed aniseed, salt and black pepper ad libitum

1/2 cup olives
8 ounces feta cheese, crumled

Directions:

Heat 1/3 cup oil in a saucepan over medium heat. Add onions and sauté until golden. Add tomatoes (with juice), parsley, oregano, garlic, and cayenne pepper. Stirr well; bring to a boil. Then reduce the heat, cover the pan and let the sauce simmer for about 20 mins. Season with salt and pepper. Remove from heat.

Preheat  your oven to 400° F.

In a second pan, heat 3 tbsp. oil. Sprinkle shrimps with salt, pepper, and aniseed. Sauté shortly in the pan, maybe for about 3 mins., until they turn opaque. Remove from heat.

In a baking dish, combine tomato sauce, shrimps, and olives. Sprinkle with feta cheese and bake for about 15 mins.

Serve with rice. Enjoy!

Well! As I said, this is really easy, and really good. Lots of flavors come together in a very satisfying way, and this dish is not too heavy, either. Perfect for a spring night.

Next up: Green ricotta gnocchi, and buttermilk buns.
xoxo, F.