BAKED SHRIMP WITH TOMATOES AND FETA
Provided by Ellie Krieger
Categories main-dish
Time 36m
Yield 4 servings, serving size 1 1/2 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Heat the oil in an oven proof skillet over a medium-high heat. 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 the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams
ROASTED SHRIMP WITH FETA
Provided by Ina Garten
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
- Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
- Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.
BAKED RIGATONI WITH BECHAMEL SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Bechamel sauce:
- In a 2 quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.
- In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.
- Into a greased 13 by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.
BAKED GREEK SHRIMP WITH TOMATOES AND FETA
This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.
Provided by David Tanis
Categories lunch, salads and dressings, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
- Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
- Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
- Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
- Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams
BAKED RIGATONI WITH SHRIMP AND FETA
This recipe was found in "Dinner Made Easy", a Winn-Dixie publication- sounded so good I just had to try it. You don't see many dishes that feature pasta, shrimp and feta, my three favorite things. My feta was with Mediterranean Herbs - gave it a unique taste. An easy, favorite go-to dish.
Provided by Rose M. Helle
Categories Pasta
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 425 degrees. Cook pasta according to package directions, then drain and return to pot.
- 2. Saute shrimp in 2 tbsp. oil in a large non-stick skillet over medium-high heat until lightly browned and cooked through, about 5 minutes; transfer to plate.
- 3. Add remaining 1 Tbsp oil to now empty skillet and cook shallot until softened, about 1 minute. Add tomato paste, garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds.
- 4. Stir wine into skillet and simmer for one minute. Add crushed tomatoes and return to a simmer. Stir tomato mixture and shrimp into pot with pasta. Season with salt and pepper to taste.
- 5. Transfer all to a 9x13 baking dish. Top with feta. Bake until sauce is bubbling around edges, about 15 minutes. Let cool slightly and serve.
GREEK SHRIMP WITH RIGATONI
If you love shrimp, tomatoes, & feta cheese, this one is for you. It is similar to others in the Zaar database, but enough different that I think it is worth posting. It is from the local newspaper, the yellow newsprint a testiment to how many years it's been in my files.
Provided by Judy from Hawaii
Categories Greek
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Heat 1 Tablespoon oil in skillet, and add the garlic.
- Cook briefly, stirring, then add the tomatoes.
- Cook about one minute and add the salt, pepper, wine, basil,& oregano.
- Cook over medium heat, about 10 minutes.
- Sprinkle the shrimp with salt& pepper.
- Heat the remaining 4 Tablespoons of oil in a large skillet and add the shrimp.
- Cook quickly for about 1 minute, just until the shrimp turns red.
- Sprinkle with the red pepper flakes.
- Spoon the shrimp& any pan juices into a small baking dish.
- Sprinkle the shrimp with the crumbled feta cheese.
- Spoon the tomato sauce over the shrimp& cheese.
- Bake for 10 minutes.
- Meanwhile, cook the rigatoni according to the directions on the package and drain.
- Do not overcook.
- Serve the rigatoni with the shrimp mixture spooned over it.
BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE
Categories Cheese Dairy Pasta Tomato Bake Kid-Friendly Ham Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil.
- Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.
RIGATONI WITH SHRIMP IN TOMATO AND FETA SAUCE
Steps:
- In a kettle cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixture for 1 minute. Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are just firm.
- In a large kettle of boiling salted water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 5 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart shallow glass baking dish, and sprinkle the top with the remaining 1 tablespoon parsley and the remaining 2 ounces Feta. Bake the pasta in the middle of a preheated 450°F. oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.
GREEK BAKED SHRIMP WITH FETA
This is a delicious recipe, and one I have enjoyed many times. It would make an excellent appetizer for entertaining as well as a great dinner idea!
Provided by PalatablePastime
Categories Lunch/Snacks
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees.
- Remove shells from shrimp, leaving last segment and tail intact; remove vein.
- Rinse and dry.
- In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.
- To the onions add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste.
- Reduce heat, cover and simmer for 30 minutes until thickened.
- Pour half the sauce into a shallow casserole, and arrange the shrimp on top.
- Pour the rest of the sauce on, and sprinkle crumbled feta over the shrimp.
- Bake at 450 degrees for 10-12 minutes or until prawns are pink and feta is lightly browned.
- Garnish with remaining parsley and serve.
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- Dump the tomatoes and garlic in a 9-by-13-inch (23-by 33-cm) baking dish. Strew the thyme over the tomatoes and drizzle the whole thing with 1/4 cup oil. Sprinkle with salt and stir to coat.
- Nestle the feta cheese in the middle of the dish and drizzle with the remaining 1/4 cup oil. Sprinkle the entire dish with red pepper flakes and a wee bit of black pepper.
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