Sheet Pan Shrimp With Tomatoes Feta And Oregano Recipes

SHEET-PAN SHRIMP WITH TOMATOES, FETA AND OREGANO

Sheet-Pan Shrimp With Tomatoes, Feta and Oregano image

Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they're available to you. All, he wrote, are "preferable from a sustainability perspective."

Provided by Mark Bittman

Categories dinner, easy, quick, seafood, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 garlic clove
1 teaspoon salt
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
2 tablespoons olive oil
Black pepper
1 1/2 pounds peeled shrimp
Chopped tomatoes, for serving
Crumbled feta, for serving

Steps:

Turn on the broiler, and position the oven rack close to the heat.
Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1 1/2 pounds peeled shrimp.
Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams

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

Ingredients

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 VEGETABLE SHEET PAN DINNER

Shrimp and Vegetable Sheet Pan Dinner image

A simple and delicious sheet pan dinner with shrimp and vegetables - you can use any combination of vegetables you like, but try to cut them all in even pieces.

Provided by Amy Schenkel

Categories Seafood Shellfish Shrimp

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 red onion, coarsely chopped
1 red bell pepper, chopped
1 cup sliced fresh mushrooms
1 zucchini, chopped
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
¼ teaspoon paprika
1 pound fresh shrimp, peeled and deveined
1 teaspoon lemon zest
½ teaspoon garlic powder

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Combine red onion, bell pepper, mushrooms, zucchini, 2 tablespoons olive oil, salt, pepper, and paprika on a sheet pan and toss well to combine.
Roast in the preheated oven until vegetables are softened, about 15 minutes.
While vegetables are roasting, combine shrimp, 1 tablespoon olive oil, lemon zest, garlic powder, salt, and pepper in a bowl. Toss to combine.
Remove roasted vegetables from the oven and add shrimp to sheet pan, spreading everything out evenly in one layer. Return to oven and bake until shrimp are pink and cooked through, 5 to 7 minutes.

Nutrition Facts : Calories 207.7 calories, Carbohydrate 6.3 g, Cholesterol 172.6 mg, Fat 11.3 g, Fiber 1.7 g, Protein 20.1 g, SaturatedFat 1.7 g, Sodium 243.5 mg, Sugar 3.3 g

SHRIMP WITH TOMATOES AND FETA

Shrimp with Tomatoes and Feta image

Shrimp with Tomatoes and Feta

Provided by Joanne Weir

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra virgin olive oil
1/2 medium yellow onion, minced
2 1/2 cups Mutti® Finely Chopped Tomatoes "Polpa"
3/4 cup water
1/4 teaspoon dried oregano
Pinch of crushed red pepper
1 teaspoon red wine vinegar
2 pounds extra large shrimp, peeled and deveined
Salt and freshly ground black pepper
6 ounces feta cheese, crumbled
1 tablespoon chopped, fresh, flat-leaf parsley

Steps:

Warm the olive oil in a large frying pan over medium heat and cook onions, stirring occasionally until soft, 7 minutes. Increase the heat to high. Add the tomatoes, water, oregano, crushed red pepper and vinegar and stir well. Bring to a boil, reduce the heat to low and simmer until thick, 20 to 30 minutes.
Add the shrimp to the sauce and stir together. Simmer until the shrimp are almost firm, 4 to 5 minutes. Season with salt and pepper. Crumble the feta onto the top and stir together.
Garnish with parsley and serve.

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