Speedy Shrimp With Tomatoes Feta Cheese And Basil Recipes

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.

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.

Steps:

• In a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Add tomatoes, wine, oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Stir in mint. Serve with rice.

Steps:

• Preheat the oven to 450°F. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and sauté until pink and just cooked through. Add the garlic and toss. Remove from the heat and sprinkle lightly with liqueur. Return the skillet to the heat, stir in the scallions, and cook for 30 more seconds. Season lightly with salt, then mix the shrimp with the tomato sauce, fold in the basil, and pour into a wide, shallow casserole dish or 4 individual (10-ounce) ovenproof dishes. Sprinkle with the feta cheese and bake for 10-15 minutes, or until cheese is slightly brown and casserole is nice and hot.
• Heat the olive oil in a 2-quart saucepan over medium-high heat, then add the onion and fennel and cook for about 5 minutes, until translucent. Stir in the herbs and cook for 1 minute, then add the tomatoes, Bouquet Garni, and 1 cup of water. Bring to a boil and let simmer for about 15 minutes. Season to taste with salt and pepper flakes, but go easy on the salt, as the feta will be salty too. Remove the sauce from the heat and set aside until ready to use. Remove the Bouquet Garni.

Steps:

• Cook and stir onion and garlic in olive oil in 10-inch skillet over medium heat until onion is tender.
• Stir in wine, basil, oregano, salt, red pepper and tomatoes. Heat to boiling; reduce heat.
• Simmer uncovered 20 minutes.
• Stir in shrimp and lemon juice.
• Cover and cook until shrimp is pink, 3 to 5 minutes.
• Sprinkle with cheese and parsley.
• Serve with hot cooked rice if desired.