Greek Feta Baked Shrimp

Greek shrimp close up.jpg

Greek Feta Baked Shrimp

Low-Carb

A traditional Greek meze (appetizer), this rendition is also low in carbohydrates. It is delicious as an appetizer but can make a whole meal served with your favorite vegetable. I prefer to serve it with an arugula salad for a low carb delight.

ONWARD:

This dish can transport one from the chill of winter to the warmth of Greek isle. Especially during the winter, the best option is to substitute one can of diced tomatoes for the fresh tomatoes. For health reasons, it is safest only to buy wild-caught shrimp. And for the most authentic dish, use Greek Feta cheese and Greek oregano.

Greek shrimp ingred.jpg

4 servings

INGREDIENTS:

4 tablespoons extra virgin olive oil, divided

1 large shallot, diced

2 cloves garlic, minced

1 pound tomatoes, halved, then cut into wedges

½ teaspoon salt

¼ teaspoon fresh ground black pepper

¼ teaspoon red pepper flakes

1 pound large wild-caught shrimp, peeled and deveined

4 ounces Greek feta cheese, crumbled

½ teaspoon Greek oregano

1 tablespoon fresh dill, chopped

DIRECTIONS:

  1. Preheat oven to 400°F.

  2. Heat a non-reactive skillet. Add three tablespoons of the olive oil. When the oil shimmers, add the shallots and garlic. Cook until softened, about one to two minutes. Add the tomatoes, salt, pepper, and red pepper flakes. Cook until the tomatoes are soft and sauce-like, about ten minutes.

  3. Meanwhile, toss the shrimp with the remaining one tablespoon of olive oil, salt, and pepper to taste.

  4. Transfer the tomato mixture to four individual baking dishes or one large baking dish — top with the shrimp followed by the feta cheese, and oregano. Bake until the shrimp is just barely cooked through and the cheese is lightly browned about twelve minutes. Remove from the oven and top with the dill. Serve hot.

shrimp feta
appetizer entree
Greek
Yield: 4 servings
Author:
Greek Feta Baked Shrimp

Greek Feta Baked Shrimp

This dish can transport one from the chill of winter to the warmth of a Greek isle. Especially during the winter, the best option is to substitute one can of diced tomatoes for the fresh tomatoes. For health reasons, it is safest only to buy wild-caught shrimp. And for the most authentic dish, use Greek Feta cheese and Greek oregano.
prep time: 10 Mcook time: 25 Mtotal time: 35 M

ingredients:

  • 4 tablespoons extra virgin olive oil, divided
  • 1 large shallot, diced
  • 2 cloves garlic, minced
  • 1 pound tomatoes, halved, then cut into wedges
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1 pound large wild-caught shrimp, peeled and deveined
  • 4 ounces Greek feta cheese, crumbled
  • ½ teaspoon Greek oregano
  • 1 tablespoon fresh dill, chopped

instructions:

How to cook Greek Feta Baked Shrimp

  1. Preheat oven to 400°F.
  2. Heat a non-reactive skillet. Add three tablespoons of the olive oil. When the oil shimmers, add the shallots and garlic. Cook until softened, about one to two minutes. Add the tomatoes, salt, pepper, and red pepper flakes. Cook until the tomatoes are soft and sauce-like, about ten minutes.
  3. Meanwhile, toss the shrimp with the remaining one tablespoon of olive oil, salt, and pepper to taste.
  4. Transfer the tomato mixture to four individual baking dishes or one large baking dish — top with the shrimp followed by the feta cheese, and oregano. Bake until the shrimp is just barely cooked through and the cheese is lightly browned about twelve minutes. Remove from the oven and top with the dill. Serve hot.

Calories

360.63

Fat (grams)

21.74

Sat. Fat (grams)

6.74

Carbs (grams)

9.85

Fiber (grams)

1.87

Net carbs

7.98

Sugar (grams)

5.02

Protein (grams)

31.26

Sodium (milligrams)

1605.87

Cholesterol (grams)

264.50
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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Linda HierholzerSTARTERS, ENTRÉESComment