Mini Shrimp and Feta Casseroles

czwartek, 6 lutego 2014

Mini Shrimp and Feta Casseroles

Time: 40 mins


  • 1/4 cup extra virgin olive oil
  • 1 medium yellow onion, halved lengthwise and cut into thin half-moons
  • 1 teaspoon finely minced garlic
  • 1/4 teaspoon red pepper flakes (to taste)
  • 3 cups ripe tomatoes, peeled, seeded and chopped or 2 (14 ounce) cans diced tomatoes, drained
  • 1/4 cup pitted and coarsely chopped kalamata olive
  • 1 tablespoon capers
  • 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 2 tablespoons ouzo (optional)
  • 1/3 cup chopped fresh basil leaf
  • 2 lbs large raw shrimp, peeled and deveined
  • 8 ounces feta cheese, coarsely crumbled
  • minced parsley (to garnish)


  • 1 Warm the olive oil over medium-low heat in a skillet;
  • 2 cook the onion, garlic and red pepper flakes in the oil until the onion is translucent.
  • 3 Stir in the tomatoes, olives, capers and oregano; raise the heat just until the mixture rebring just to a boil; cover the pan, reduce the heat to medium-low, and simmer for 20 minutes.
  • 4 Add the ouzo, basil leaves and shrimp, then immediately spoon the mixture into four shallow individual casseroles.
  • 5 Top each casserole with crumbled feta and place them under the broiler until the shrimp are just pink and the cheese is browned, about 7 minutes.
  • 6 Sprinkle with minced parsley and serve immediately with hot crusty bread for dipping.

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