Baked Prawns With Feta Cheese Recipes

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BAKED SHRIMP WITH TOMATOES AND FETA



Baked Shrimp with Tomatoes and Feta image

Provided by Ellie Krieger

Categories     main-dish

Time 36m

Yield 4 servings, serving size 1 1/2 cups

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
  • Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams

ROASTED SHRIMP WITH FETA



Roasted Shrimp with Feta image

Provided by Ina Garten

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 tablespoons good olive oil, divided
1 1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

Steps:

  • Preheat the oven to 400 degrees.
  • Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
  • Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
  • Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

BAKED GREEK SHRIMP WITH TOMATOES AND FETA



Baked Greek Shrimp With Tomatoes and Feta image

This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.

Provided by David Tanis

Categories     lunch, salads and dressings, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper
2 pounds large ripe tomatoes
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds large shrimp, peeled and deveined
4 ounces Greek feta cheese
1/2 teaspoon dried oregano
2 tablespoons roughly chopped mint

Steps:

  • Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
  • Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
  • Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
  • Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
  • Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams

SHRIMP AND FETA CHEESE PASTA



Shrimp and Feta Cheese Pasta image

This is a recipe I just kind of fooled around with and made up. When I first tasted it I was proud! I felt like I was eating a meal from a gourmet Italian restaurant!

Provided by JWEARY15

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 5

Number Of Ingredients 9

3 tablespoons olive oil
1 pound shrimp, peeled and deveined
5 cloves garlic, minced
1 tablespoon white wine
1 pound linguine pasta
2 tomatoes, chopped
1 teaspoon dried oregano
½ teaspoon dried basil
1 (6 ounce) package crumbled feta cheese

Steps:

  • In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
  • Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.

Nutrition Facts : Calories 603.1 calories, Carbohydrate 75.2 g, Cholesterol 168.2 mg, Fat 19.5 g, Fiber 4.2 g, Protein 32.9 g, SaturatedFat 7.1 g, Sodium 763.3 mg, Sugar 4.5 g

BAKED SHRIMP WITH FETA CHEESE



Baked Shrimp With Feta Cheese image

This recipe from Cooking Light magazine is a super easy dish - especially if you purchase cleaned shrimp! My husband likes LOTS of olive oil, so I actually used several tablespoons - not so "light" anymore!

Provided by Susan Lee

Categories     Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 lb shrimp, peeled and deveined
4 garlic cloves, minced
1/2 cup dry white wine
2 cups plum tomatoes, diced
1/2 cup feta cheese, crumbled
8 ounces linguine or 8 ounces fettuccine pasta, cooked

Steps:

  • Preheat oven to 350*.
  • Heat oil in a large nonstick skillet.
  • Add salt, red peppers, shrimp and garlic.
  • Saute for 3 minutes.
  • Spoon this mixture into an 11 x 7 baking dish.
  • Pour wine in skillet.
  • Cook over low heat until reduced in half, about 8 minutes.
  • Stir in tomatoes, then pour over shrimp mixture.
  • Sprinkle feta cheese over shrimp/wine mixture.
  • Bake at 350* for 10 minutes.
  • Pour shrimp mixture over pasta and serve.

Nutrition Facts : Calories 448.3, Fat 9.7, SaturatedFat 3.8, Cholesterol 237.6, Sodium 763.1, Carbohydrate 48.7, Fiber 3, Sugar 4.5, Protein 34.8

MEAN CHEF'S BAKED PRAWNS WITH FETA



Mean Chef's Baked Prawns With Feta image

I adpoted this recipe from the infamous Mean Chef, it had no intro as it really does not need one. An elegant and deep flavored dish sure to please.

Provided by Dawnab

Categories     Very Low Carbs

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs large shrimp, shelled
1 medium onion, chopped fine
1/2 cup olive oil
1 cup scallion, chopped
2 garlic cloves, crushed
2 cups tomatoes, peeled, chopped
1/2 cup dry white wine
1/4 cup parsley, chopped
1/2 teaspoon oregano
salt
black pepper
6 ounces feta cheese

Steps:

  • Gently saute onion in oil until transparent.
  • Add scallions and garlic, cook 2 minute.
  • longer.
  • Add tomatoes, wine, most of the parsley, oregano, and salt and pepper to taste.
  • Cover and simmer gently for 30 minute.
  • ,until thick.
  • Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish.
  • Add shrimp, and spoon remaining sauce on top.
  • Crumble feta cheese and sprinkle on top.
  • Heat oven to 500°F.
  • Cook 10-12 minutes, until shrimp are pink and feta melted and lightly browned.
  • Sprinkle with remaining parsley, and serve.

BAKED PRAWNS WITH TOMATOES AND FETA



Baked Prawns with Tomatoes and Feta image

Delicious, light meal. I usually serve with a Greek salad

Provided by SammyBayley

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C/350F/Gas 4. Wash the prawns and pat dry.
  • Heat 2 tablespoons olive oil in a saute pan over a low heat, add the shallots and cook for 5 minutes or until soft. Add 1 crushed garlic clove, together with two-thirds of the thyme, the bay leaves and cinnamon. Add the tomatoes, stir briefly, then cover and simmer for 5-10 minutes, to allow the flavours to blend. Season to taste.
  • Transfer the tomato sauce to a large, shallow ovenproof dish. Sprinkle over the crumbled feta cheese and place in the oven for about 5 minutes.
  • Meanwhile, heat 1 tablespoon oil in a large frying pan. AAdd the spring onions, the remaining garlic and thyme, and saute for 1-2 minutes. Add the prawns and aniseed and cook, turning frequently, for a couple of minutes. As soon as the prawns are opaque, add them to the dish with the tomatoes and feta and cook in the oven for a further 10 minutes so the flavours can develop fully.
  • Drizzle the remaining tablespoon of olive oil over the top, together with the flaxseed oil, if using. Leave to cool slightly before serving.

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