Sun 12 Jan 2020
Sheet-Pan Shrimp with Tomatoes, Feta and Oregano
Posted by Recipe Sleuth under New Finds
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Now that the holidays are over, I feel like cooking simple, light meals. This sheet-pan shrimp recipe fits the bill. Create a paste of garlic, oregano, lemon juice, oil and pepper. Rub the paste on peeled shrimp and broil them for a few minutes on each side. Serve with tomatoes and feta.
Avoiding Additives and Preservatives
Check the feta to make sure it is additive-free and use freshly squeezed lemon juice. I use frozen shrimp with only salt added.
Ingredients:
1 garlic clove
1 teaspoon (5 ml) salt
1 tablespoon (15 ml) chopped fresh oregano
1 tablespoon (15 ml) lemon juice
2 tablespoons (30 ml) olive oil
Black pepper
1 ½ pounds (680 g) peeled shrimp
Chopped tomatoes, for serving
Crumbled feta, for serving
Preparation:
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 peeled shrimp.
Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta. Serves 4.
From New York Times Cooking
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