Baked Shrimp and Feta

Welcome to Vegetarian Week!

Husband and I have set up two one-week long challenges for ourselves. This week is Vegetarian Week and next week is No Restaurant Week. Vegetarian Week was actually Husband’s idea.  For those of you who know Husband I’m sure you just gasped in shock. Husband is convinced that meat should be served at every meal. I had a great time putting together a menu for both of these weeks. I was thrown a wrench when Husband took off to Chicago for a few days. We both stuck to the meal plan though.

This recipe may not fall into everyone’s definition of vegetarian since it includes shrimp but it works for us. I found this recipe very easy to make and thankfully I didn’t have a ton of dishes to wash since it was just little one and me at home. I did find the dish a little salty so I may avoid adding any salt the next time I make this. I had to use dried oregano since it’s still early in the growing season. I used 6oz of feta instead of the eight it calls for and it was still a good amount of feta. I didn’t serve this over anything but it would be good served over pasta, brown rice or quinoa.

2 pounds large shrimp, peeled and deveined

Juice of 1 lemon, plus wedges for serving

6 tablespoons extra-virgin olive oil

2 onions, finely chopped

4 cloves garlic, finely chopped

1 cup tomato puree

2 tablespoons fresh oregano leaves, chopped

1 bay leaf

Salt and pepper

1/2 pound feta cheese, crumbled

Preheat the oven to 350°. On a rimmed baking sheet, toss the shrimp with the lemon juice and arrange in a single layer. Set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, tomato puree, oregano, bay leaf and 1/2 teaspoon each salt and pepper. Lower the heat and simmer for 15 minutes.

Discard the bay leaf and pour the sauce over the shrimp; sprinkle the feta on top. Bake in the oven for 15 minutes, then place under the broiler until the feta is lightly browned, 3 to 5 minutes. Serve with the lemon wedges.

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