Being a full-time student, there is nothing that I understand more, than having a busy day and not knowing what to make for dinner. Even worse - you forgot to defrost the meat out of the freezer (I know you all felt this in your heart). For this reason, I love to keep shrimp in the freezer - they are quick to defrost, and they can easily be incorporated into any dish. Enter my baked shrimp with feta - a tangy, salty delight with just enough warmth and heat.
This baked shrimp with feta is the ultimate pantry dinner - using up staple ingredients with ultimate flavour. I generally like to keep a few cans of whole plum tomatoes on hand in my pantry. These tomatoes make for quick pasta sauces, shakshuka for breakfast, and of course, these shrimp!
Cinnamon in Tomato Sauce, Try It!
You may think that cinnamon is a strange combination with shrimp, but fear not! You do not get any sweet notes from the cinnamon, but rather a deep warm flavoured tomato sauce.
If you are looking for a tomato sauce that isn't just tangy, but also very deep, cinnamon in tomato sauce is just the thing.
Perfectly Cooked Shrimp Every Time
Shrimp is great for weeknight dinners, because it takes next-to-no time to cook. The only problem is that shrimp goes from perfectly cooked to a rubbery mess in the blink of an eye, which doesn't sound so great, does it?
The trick is to keep an eye out for when the shrimp become pink, and opaque. As soon as your shrimp start to change colour and are no longer translucent, they are done! Keep in mind that the sauce you are cooking the shrimp in is going to be hot, and that heat will continue to cook and heat the shrimp even after you take it out of the oven.
Baked Shrimp with Feta
- 1 lb peeled deveined shrimp - tails on or off as per your preference
- 3 cloves garlic minced?
- 1 shallot minced ?
- 1 796 mL can whole plum tomatoes ?
- ½ tsp ground cinnamon ?
- ½ tsp nutmeg ?
- 1 tbsp honey ?
- 1 tsp dried mint ?
- 1 tsp red chilli flakes ?
- Salt and pepper to taste ?
- ½ cup feta cheese crumbled ?
- ?Preheat oven to 400 degrees. ??
- In a large stainless steel skillet over medium-high heat, saute shallots in olive oil. Once the shallots are translucent, add the garlic and saute until fragrant. Add all the spices except the mint, and let them cook through for 1-2 minutes.?
- Add the tomato passata, mint and honey, and let the sauce simmer for 5 minutes. ?
- Nestle the shrimp in the sauce, and top with feta cheese. Transfer to the oven, and cook for 5-7 minutes. ?
- Garnish with lemon zest and chopped scallions, and enjoy! ?