roasted shrimp with feta

Hello!  As promised yesterday, I have another AMAZING Barefoot Contessa recipe that you MUST try.  I made this on a whim a few weeks ago, and I have literally had to stop myself from making it once a week.  I decided that ten days was an acceptable amount of time between repeat recipes and we enjoyed another round this weekend.  I must say- the second time did not disappoint.  It's an easy, delicious option that has definitely earned a spot on our favorites list.  Though it is good enough to be a "special"meal (ie: Josh's birthday dinner) it is also fast enough and easy enough to be a week night dinner.  Give it a try and let me know what you think...Barefoot Contessa has done it again!

roasted shrimp with feta

Roasted Shrimp with Feta
Adapted from Barefoot Contessa, How Easy is That?
[original recipe here]


  • 4 Tbs. olive oil, divided
  • 1 Tbs. minced garlic (3 cloves)
  • 1/4 C. dry white wine
  • 1 (14.5 oz) can of diced tomatoes
  • 2 tsp. tomato paste
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1/2. tsp. ground pepper
  • 1 1/4 lbs. peeled shrimp with tails (I usually use 15 shrimp, but the recipe could easily work for plenty more.)
  • 5 oz. feta cheese, crumbled
  • 1 C. bread crumbs (I use 3 pieces of wheat bread and pulse them in the food processor to make bread crumbs.)
  • 3 Tbs. minced fresh parsley
  • 1 tps. lemon zest
  • 2 lemons
  1. Preheat oven to 400.
  2. Heat 2 Tbs. olive oil in a 10 or 12- inch heavy oven-proof skillet over medium-low heat.  Add garlic and cook for 1 minute.  Add the wine and bring to a boil, scraping up any brown bits of garlic.  Cook for 2-3 minutes, until liquid is reduced by half.  Add the tomatoes, tomato paste, oregano, salt, and pepper to the skillet.  Simmer over medium-low heat, stirring occasionally for 10-15 minutes.
  3. In the meantime, combine bread crumbs, parsley, and lemon zest with the remaining 2 Tbs. olive in a small bowl.  
  4. Arrange shrimp, tails up, in one layer over the tomato mixture in the skillet.  Scatter the feta evenly over the shrimp.  Sprinkle the bread crumb mixture over the shrimp.
  5. Bake for 15 minutes, until shrimp are cooed and the bread crumbs are golden brown.  Squeeze the juice of 1 lemon over the shrimp.  
  6. Serve hot with crusty bread (the rosemary olive oil bread in this post is my pick) and remaining lemon cut into wedges.  


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