Sunday, December 27, 2009

Baked Shrimp with Tomatoes and Feta

Well, this was an interesting Christmas! I expect many of you also had your plans changed at the last minute due to the horrible and terrifying storm that was predicted. While we got lots of snow "up north" near Fergus Falls, we certainly didn't get the storm of the century. Nevertheless, we cancelled our traditional Christmas plans and had a makeshift Christmas.

Instead of my grandma's usual spare ribs (ick!) and lutefisk (double ick!) we feasted on leftover chicken enchiladas on Christmas Eve. Dinner was followed by a rousing few hours of Beatles Rockband. While not technically the night we had planned, it was a lot of fun!

Now it's back to regular life in Minneapolis and Sunday night dinner. Tonight's theme is "Going Greek!" This recipe was originally from Ellie Krieger but I spiced it up considerably.

Baked Shrimp with Tomatoes and Feta (adapted from Ellie Krieger)
1 yellow onion, diced
2 cloves garlic, minced
1 tsp crushed red pepper flakes, salt and pepper
1 big handful kalamata olives, chopped
2 cans diced tomatoes with basil and garlic
1 pound raw shrimp, thawed
feta cheese, crumbled
orzo, cooked

In a large skillet, heat some olive oil and add the onion, crushed red pepper, salt and black pepper. Cook a few minutes until soft. Add garlic and cook 1 minute more. Add a splash of good red wine. Add 2 cans of diced tomatoes with the juices. Cook 5-10 minutes or until liquid dissolves. Add olives and shrimp. Top with crumbled feta and put skillet in 425 degree oven for 12 minutes.

Serve over cooked orzo.

On the side, I had a romaine salad with raw red onions and craisins. The dressing was red wine vinegar, olive oil, and dried oregano.

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