| Level: | Easy |
| Total: | 36 min |
| Prep: | 15 min |
| Cook: | 21 min |
| Yield: | 4 servings, serving size 1 1/2 cups |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 1/2 cups)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
- 1/4 cup finely minced fresh flat-leaf parsley
- 1 tablespoon finely minced fresh dill
- 1 1/4 pounds medium shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup crumbled feta cheese (about 3 ounces)
Instructions
- 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 |
| Total Fat | 11 grams |
| Saturated Fat | 4.5 grams |
| Cholesterol | 240 milligrams |
| Sodium | 710 milligrams |
| Carbohydrates | 12 grams |
| Dietary Fiber | 2 grams |
| Protein | 35 grams |
Reviews
This was very easy and cost effective to make. It was good but not great. I found it was a bit bland. I am going to play around with the seasonings and see if I can figure it out. I expect the salt was reduced due to the saltiness of the feta but I think it definitely needs more salt. I think I’d simmer the tomatoes longer and add some tomato paste. Fresh herbs are great but in this dish I think it could stand to some dried herbs that would hold up better during the cooking process. I like another reviewer’s idea to add oregano. More pepper and potentially some crushed red pepper as well. Something to give it a kick.
I followed the recipe as written and it always turns out beautifully. I serve it with boiled rice or pasta. Great as a dish to serve at a dinner arty or any night of the week. Super easy and delicious. I always use fresh feta cheese and crumble it myself rather than using the pre crumbled cheese you buy in a tub.
I added fresh spinach and black olives to the sauce. Served over fresh fettuccine. Amazing.
Quick, easy, delicious, and nutritious!
I use 4 pks of grape tomatoes, chopped Italian parsley & garlic cooked down into a sauce, add sautéed spinach and very lightly sautéed med shrimp, cover with crumbled feta cheese and bake in a paella pan for 10-15mins at 400*. Fabulous! Can also serve with orzo or over penne. Use that same sauce over eggs, swordfish, mussels, on pizza or crostini…yum.
My daughter made this recipe when we visited her and her family in New York. She used the leftover sauce the next morning with poached eggs. Delicious!! I am going to make the recipe tonight. One of Ellie’s best for sure!! Barbara P.
It was delicious. I served it over lo mein noodles with a side of broccoli. Great combination! Next time I’ll use spaghetti squash in place of the noodles.
I made this but had to improvise since I was out of a few ingredients… I used one can of chopped tomatoes and two fresh tomatoes, grated, then I added some red wine and let simmer for 5 minutes. I used fresh oregano, thyme and the parsley and fresh goat feta.. I baked as directed once done , I topped with chopped green olives.. The fresh herbs really made this dish wonderful.. Aprovecho!!!!
Wow! A negative review said this recipie was lacking in flavour….I have to say that was likely a “cook” issue. This was an amazing interaction of tomato, shrimp and dill. We loved it and will certainly make this over and over. The ONLY suggestion, and a technical one for those using frozen shrimp, simmer your sauce noticeably dry as the defrosted shrimp will release a lot of liquid in the oven. If lucky enough to use fresh shrimp, carry on and follow the recipe.
AMAZING — 10++ This one is simple and delicious! Some adjustments – I sautéed first for about 5 minutes to insure firm shrimp. Added in Kalamata olives and artichokes. Agree that you need about 20 minutes in the oven. Served with pasta -and more fresh dill as a garnish – so flavorful. Wonderful and easy recipe!