Monday, March 11, 2013

Healthy Living: Greek-Style Baked Shrimp

I would just like to say, if I don't discover any other healthy recipes this year I'm fine with it....because this recipe is that good.  Thanks to Jan over at poppytalk, this one wins recipe of the year award in my book.  It's delicious, healthy (the worst ingredient is feta cheese), AND it's pretty.  Enjoy.    

Greek-Style Baked Shrimp
(recipe adapted from Gourmet magazine)
1 onion, diced
4 cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon freshly crushed fennel seeds
2 14 oz cans of fire-roasted diced tomatoes
pinch of sugar
1 1/4 lb of large peeled shrimp, tails left on
1/2 cup feta cheese, crumbled
4 tablespoons fresh dill, chopped
lemon wedges, to serve

Preheat oven 375F with rack in the middle.

In a large oven-proof skillet, heat olive oil over medium-high heat and add in onion, garlic and red pepper flakes. Let it heat until softened and fragrant, about 5 minutes, turning down heat if things start to brown. Add in tomatoes, cinnamon, allspice and sugar and cook until the sauce reduces and gets slightly thickened, about 20 minutes. Taste and adjust seasoning if needed. Remove from heat. 

Season shrimp with a pinch of salt and then scatter over the sauce. Sprinkle feta over top along with half of the dill. Place saucepan into the oven and bake for 15-18 minutes or until shrimp are pink and cooked through. Serve with the remaining fresh dill sprinkled over top. Serve with lemon wedges and lots of crusty bread to sop up all the goodness. Serves 4.