Review: Baked Shrimp w/Feta

[Mandy]

Well, thanks to all of your advise I make the Baked Shrimp w/Feta on Monday night for our dinner guests, and everyone LOVED it. http://www.cookinglight.com/bbs/smile.gif I made the shrimp, a salad, garlic bread, and for dessert the lemon swirl cheesecake. I'd read posts in the past that this was everyone's favorite cheesecake, so I made it, and again everyone was right...it's wonderful! So, thank you to everyone for your advise...you guys are the best. http://www.cookinglight.com/bbs/biggrin.gif

[Jeanne G]

Mandy,
I must have missed that thread and just did a search using "Shrimp" and didn't see a recipe. There was a thread that said shrimp with feta and chicken, but had a different recipe and didn't reference your recipe. Would you mind posting it? I love almost everything with feta, and since it's baked, it sounds like it might be easy too. http://www.cookinglight.com/bbs/smile.gifThanks, Jeanne

[Lizz13.1]

Yes, another request for the feta shrimp. Also, any other "baked" recipies with alot of flavor?

[Zinnia]

Is this it? Basil Shrimp w/ Feta & Orzo? Here
it is anyway, http://www.cookinglight.com/bbs/smile.gif Zinnia

1 regular-size foil oven bag
Cooking spray
1/2 c. uncooked orzo (rice-shaped pasta)
2 t. olive oil, divided
1 c. diced tomato
3/4 c. sliced green onions
1/2 c. (2oz.) crumbled feta cheese
1/2 t. grated lemon rind
1 T. fresh lemon juice
1/4 t. salt
1/4 t. black pepper
3/4 pound large shrimp, peeled & deveined
1/4 c. chopped fresh basil

1. Preheat oven to 450 degrees
2. Coat inside of oven bag w/ cooking spray.
Place the bag on a large shallow baking pan.
3. Cook pasta in boiling water 5 minutes, omitting salt & fat; drain. Place the pasta in a large bowl. Stir in 1 t. olive oil & next 7 ingredients (1 t. oil through pepper).
Place the orzo mixture in prepared oven bag.
Combine shrimp & basil; arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal. Bake at 450 degrees for 25 minutes or until shrimp are done. Cut open bag w/ a sharp, & peel back the foil. Drizzle w/ 1 t. olive oil. Yield: 2 servings.

[iqueen]

Mandy:

Please tell us what issue the recipe is from so I can get the nutritional analysis. Thanks.

[Mandy]

Sorry everyone for not getting back sooner. I'm back in the office, and well, I don't have the recipe here with me. http://www.cookinglight.com/bbs/redface.gif The recipe I tried wasn't the one that zinnia had posted (although that sounds really good). The recipe I tried was a reader recipe from July. (I think?) It had white wine and roma tomatoes in it. If someone doesn't beat me to it I will post it tonight when I get home.

[Jeanne G]

Mandy & Zinnia,
Thanks so much! Zinnia my sister mentioned the recipe you posted! It sounds good too.
Jeanne

[Mandy]

Eeek! http://www.cookinglight.com/bbs/eek.gif I'm sooooo late at posting this, I'm so sorry. I have been gently reminded to post this (not to mention any names). http://www.cookinglight.com/bbs/smile.gif

Baked Shrimp With Feta Cheese

1 teaspoon olive oil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 pound medium shrimp,
peeled and deveined
3 garlic cloves
Cooking Spray
1/2 cup dry white wine
3 cups diced plum tomato
(about 3/4 pound)
3/4 cup (3 ounces) finely
crumbled feta cheese
4 cups hot cooked linguine
(about 8 ounces uncooked pasta)
1/4 cup minced parsley

1. Preheat oven to 350.

2. Heat oil in a large nonstick skillet over medium-high heat. Add the oregano and the next 4 ingredients (oregano through garlic), saute for 3 minutes. Spoon the shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray.

3. Add wine to skillet; cook over low heat until reduced to 1/4 cup (about 3 minutes). Stir in tomato, and pour over the shrimp mixture. Sprinkle with cheese, and bake at 350 for 10 minutes. Serve mixture over pasta, and sprinkle with parsley. Yield: 4 servings (serving size: 1 cup shrimp mixture, 1 cup pasta, and 1 tablespoon parsley).

Calories 404 (19% from fat); Fat 8.7g (sat 3.8g mono 2.3g poly 1.5g); Protein 29g; Carb 51.8g; Fiber 3.1g; Chol 148mg; Iron 5.5mg; Sodium 677mg; calc 182mg

From: Cooking Light June 2000

[Jeanne G]

Mandy!

THANK YOU, DAHLING!! = That's the best compliment I can give to my fellow girl-friends!!

:) I wasn't about to ask you again!! The recipe looks incredible......seriously. Thank you for your efforts, I will make this dish! I love feta and linguini, etc!!

Yummmmmmmmmmy!!

[Mousie29]

Delicious! I made the one with orzo for the first dinner in our renovated home/kitchen in our first home! Love it. Thank you.