Meatless Friday Recipes:Baked Shrimp with Tomatoes and Feta

Lenten Series: Meatless Friday Recipes

Today we continue our Lenten series – Meatless Friday Recipes to help you keep your Lenten abstinence from meat. Tom Neeb, author of Taste the Flavor Cookbook and owner of Food Flavor Fun and Luxury Palate is our guest writer and he shares some of his great East Texas roots' recipes. Tom is by profession an Information Technology geek/manager with a large financial services provider. In his spare time and by necessity, he learned to cook. Why? “Because I like to eat! I like food with great flavor… And who does not like to have fun?” Tom is passionate about sharing his love for good food, good friends and good times.  Tom is also a member of our local parish, St. Catherine of Siena, and a regular attendee at Joe Catholic. You can follow Tom's blog and all his great recipe ideas at Food Flavor Fun or on Facebook and Twitter.

Greetings from Tom Neeb

Hi everybody. My name is Tom Neeb and I’m really excited to get the opportunity to share some great meatless recipes with you for your Lenten Friday. A huge THANK YOU to Joe Catholic for allowing me this opportunity.

I’m so glad you’ve found your way here. Welcome! Welcome! Welcome!

This is an All-In-One Shrimp dish that is loaded with flavor!  Serve this with some crispy bread and a dinner salad.  Done!

Baked Shrimp with Tomatoes and Feta

Ingredients:

·     2 teaspoons extra virgin olive oil

·     1 small sweet onion, finely diced

·     3 garlic cloves, minced

·     1 tablespoon lemon juice

·     2 tablespoons white wine

·     1/2 teaspoon dried oregano

·     1/4 teaspoon ground black pepper

·     1/2 cup frozen sweet peas, defrosted

·     1 can (14 ounce) diced tomatoes, drained

·     1 1/2 pounds large shrimp, peeled and deveined

·     1/2 cup (about 2 ounces) crumbled feta cheese

·     chopped fresh parsley

·     french baguette, sliced

Directions:

1.   Preheat oven to 450°F. Coat a 3-quart baking dish with nonstick cooking spray.

2.   Heat oil in a large nonstick skillet over medium-high. Add in onion and sauté for 2-3 minutes until soft and translucent. Add in garlic; cook for another 30 seconds, while stirring. Add in lemon juice, wine, oregano, pepper, peas, and tomatoes; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in shrimp.

Transfer mixture to the baking dish. Sprinkle the feta cheese evenly over the top. Bake for 10 minutes or until shrimp are done and cheese has melted. Sprinkle with parsley and serve immediately with bread, if desired.