Baked Shrimp with Feta
The best part of this recipe is in its versatility. This can be a spread for bread as an appetizer, an accompanying dish in a surf and turf or place it over an angel hair pasta for a complete meal! Also, this is a 30 minute recipe from prep to serve!!!!
Ingredients:
1 1/2 pounds of Open Pasture Meats Local Wild Caught Shrimp
1 teaspoons minced garlic
1 medium onion
7 ounces of feta
1 cup tomato-basil pasta sauce
3 tablespoons of garlic-basil Italian dressing
1 teaspoon of dried oregano
1/2 teaspoon of crushed red pepper
1 tablespoon of olive oil
2 tablespoons of fresh Italian parsley course chopped
Directions:
Preheat oven to 400. Place the Local wild caught Shrimp into a large zip lock bag with the 3 tablespoons of garlic-Italian dressing. Let marinate for 15 minutes.
Preheat a large saute pan on medium for 2-3 minutes. Place the olive oil into the pan then add the onions; cook for 4-5 minutes or until the onions are soft and translucent. Stir in the minced garlic and crushed red pepper flakes until blended.
Stir in the cup of tomato-basil pasta sauce and oregano with the onions and cook for an additional 2-3 minutes, Add the Shrimp and parsley, stir in for an additional 2-3 minutes.
Spread the mixture into a 9 inch baking dish and crumble feta over the top. Bake for 12-15 minutes or until the Shrimp are pink and opaque and cheese has browned and slightly melted.
Serve