- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 1/2 cup
- diced onion
- 125 mL
- 1 tbsp
- finely minced garlic
- 15 mL
- 1/2 tsp
- dried hot pepper flakes
- 2 mL
- 1 can
- diced tomatoes
- 796 mL
- 1 pkg
- frozen uncooked extra large black tiger shrimp (26/30 ct), thawed
- 0
- 1 tbsp
- chopped fresh oregano
- 15 mL
- 1 tbsp
- chopped fresh tarragon
- 15 mL
- 1/4 cup
- feta cheese
- 60 mL
Directions
Step 1
Preheat oven to 400°F (200°C). Heat oil in a large skillet over medium-high heat. Add onion and sauté until tender. Mix in garlic and hot pepper flakes and cook 1 to 2 min., until fragrant. Stir in tomatoes and simmer until excess liquid evaporates, about 10 min.
Step 2
Meanwhile, defrost shrimp under cold running water. Remove tails and pat shrimp dry with paper towel. Pour tomato mixture into an 8 in. (2 L) ovenproof dish and arrange shrimp neatly over the sauce. Scatter with fresh herbs and crumbled feta.
Step 3
Bake until shrimp are opaque and cooked through, about 4 to 5 min., and serve.
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Nutrition Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 130
- Fat:
- 6 g
- Saturated Fat:
- 1 g
- Carbs:
- 7 g
- Fibre:
- 1 g
- Cholesterol:
- 125 mg
- Protein:
- 11 g
- Sodium:
- 840 mg
- Potassium:
- 40
