Greek-Style Scampi

Gingerbear's Note:

This recipe came from Cooking Light and it is supposedly voted one of their 10 best recipes of all time. Serve with Orzo.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 teaspoon olive oil
• 5 cloves garlic, minced
• 2 (28 ounce) cans whole tomatoes, drained and coarsley chopped
• 1/2 cup fresh parsley, divided
• 1 1/4 lbs large shrimp, peeled and deveined
• 1 cup crumbled feta cheese (4 oz)
• 2 tablespoons lemon juice
• 1/4 teaspoon fresh ground pepper

Directions:

1. Preheat oven to 400 degrees.
2. Heat oil in a large dutch oven over medium heat.
3. Add garlic; saute' 30 seconds.
4. Add tomatoes and 1/4 cup parsley.
5. Reduce heat; simmer 10 minutes.
6. Add shrimp; cook 5 minutes.
7. Pour into a 13X9 baking dish; sprinkle with cheese.
8. Bake at 400 degrees for 10 minutes.
9. Sprinkle with 1/4 cup parsley, lemon juice and pepper.

Reviews

[Vino Girl]

Even though this contains several of my favorite ingredients (shrimp! feta! tomatoes! garlic!) and it is a Cooking Light recipe, which are always good, I was still surprised at just how wonderful this was. Instead of the orzo, I made french bread to go with this. The only thing I did differently was add in a splash of Sauvignon Blanc before baking (which incidentally is a perfect wine pairing for this dish!). Thank you!

[Chef Kate]

Really delicious--and so simple. Other than the fact that I used diced tomatoes instead of whole, I followed the recipe--and what a good result! The shrimp were perfect and the sauce just right. And. an additional benefit--the original made more than enough so there were leftovers--which, when warmed up, remained delicious--the shrimp did not become rubbery or dry, but instead were almost every bit as good as the first time.

[Just Call Me Martha]

This is so quick and easy and the flavour is divine. The only change I made is to add 4 basil leaves, chopped, to the parsley before adding to the tomatoes. I used fresh Greek feta as well. This dish would be very nice served in individual ramekins - that way each person could use some crusty bread to soak up the juices. Excellent. I will be making this again!