Greek Shrimp Bake with Tomatoes, Feta & Crusty Bread.

  • ½ (4 oz) pkg
    crumbled feta cheese
  • 1 (14.5 oz) can
    diced tomatoes
  • 2 cloves
  • 2 slices
    gluten-free bread
  • ½ small bunch
    Italian (flat-leaf) parsley
  • ¾ lb
    raw peeled shrimp, fresh or frozen
  • ½ medium
    yellow onion
    black pepper
    crushed red pepper
    extra virgin olive oil
  • 1
    Preheat oven to 425°F.
  • 2
    If using frozen shrimp, place in a bowl and cover with cold water to thaw. Set aside.
    ¾ lb raw peeled shrimp, fresh or frozen
  • 3
    Heat a sauté pan over medium heat.
  • 4
    Peel and mince onion and garlic.
    ½ medium yellow onion
    2 cloves garlic
  • 5
    Coat bottom of sauté pan with oil. Add onion, and stirring frequently, cook until softened, 3-4 minutes.
    about 1 tbsp extra virgin olive oil
  • 6
    Add garlic, oregano, and pepper; cook until fragrant, 15-30 seconds.
    1 tsp oregano
    ⅛ tsp crushed red pepper
  • 7
    Add tomatoes and bring to a boil. Reduce heat to medium-low and simmer until tomato juices thicken, 5-7 minutes.
    1 (14.5 oz) can diced tomatoes
  • 8
    Drain shrimp and rinse under cold water until there are no more ice chunks. Place on paper towels and pat dry.
  • 9
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    ½ small bunch Italian (flat-leaf) parsley
  • 10
    Remove sauté pan from heat. Stir in ¾ of the minced parsley (save the rest for garnishing), shrimp, salt, and pepper. Sprinkle feta over top.
    ⅛ tsp salt
    ⅛ tsp black pepper
    ½ (4 oz) package crumbled feta cheese
  • 11
    Place in the oven and bake until shrimp are opaque and cheese melts, 8-12 minutes.
  • 12
    Drizzle the bread slices with olive oil, then place in the oven, directly on a rack, until crispy, 1-2 minutes.
    2 slices gluten-free bread
    1 tsp extra virgin olive oil
  • 13
    To serve, place shrimp on a plate and garnish with remaining parsley. Serve with crusty bread. Enjoy!