Roasted Shrimp with Feta

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 I took out and defrosted some shrimp in anticipation of making it.  Here's where I went wrong.  See, I normally forget, and then have to defrost it under running water.  So, when I actually remembered, of course things would happen and it would be several days before we could eat it.

I don't remember what those several things were, and the shrimp ended up smelling and tasting fine; no food poisoning yet!

I loved this.  It was really easy to put together, and due to the quick cooking shrimp, there wasn't my typical poor planning of taking half an hour to put it all together then having to bake it for an hour.

This was so yummy; I loved the flavors of the lemon and the tomato, and even the flavor of the feta (which I thought I don't like, but maybe I do???).  The shrimp were perfect and soft (so glad I had shrimp with the tails removed).  Because of the light lemon flavor, this is a perfect springtime meal.  Because it's warm, it's an awesome winter comfort meal, but not too heavy in the calorie department.

Roasted Shrimp with Feta, adapted from How Easy Is That? by Ina Garten via Annie's Eats

Roasted Shrimp with Feta
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Ingredients:
3 tbsp. olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1/3 cup dry white wine
1 (15 oz.) can diced tomatoes, with liquid
2 tsp. tomato paste
1½ tsp. dried oregano
1 tsp. kosher salt
½ tsp. black pepper
1 cup fresh bread crumbs
3 tbsp. minced fresh parsley
1 tsp. lemon zest
1 lb. large shrimp (16-20 per lb.), peeled with tail segments left intact, deveined
5 oz. crumbled feta cheese
Juice of 1 lemon
Fresh lemon wedges, for serving

Directions:
Preheat the oven to 400˚ F.  Heat 2 tablespoons of the oil in a large skillet over medium heat.  Add the onion and cook until slightly tender, 5-8 minutes.  Add the garlic and cook just until fragrant, about 1 minute.  Add the wine and bring to a boil, scraping up any browned bits.  Continue to cook 2-3 minutes, until the liquid has reduced by half.

Add the tomatoes with the liquid, tomato paste, oregano, salt and pepper.  Stir to combine, reduce the heat and simmer, stirring occasionally, 10-15 minutes.

Combine the bread crumbs, parsley, lemon zest and the remaining tablespoon olive oil in a bowl.  Toss well with a fork to blend.

Remove the pan from the heat.  Lay the shrimp in a single layer, tails up, on top of the the tomato mixture.  Scatter the feta over the top of the shrimp, followed by the bread crumb mixture.

Bake for 15 minutes, until the shrimp are cooked through and the breadcrumbs are browned.  Squeeze the juice of 1 lemon over the shrimp.  Serve with additional lemon wedges.