february 15, 2009

We meant to have this as a main entree for v-day, but we were too full. The shrimp is spiced with cinnamon, allspice, and feta. Be sure to have lots of bread on hand for sopping up the juices. I think I ended up liking this a lot more than ckh did.

Greek-Style Baked Shrimp
1 medium onion, chopped
2 garlic cloves, finely chopped
3 tablespoon extra-virgin olive oil
1/2 teaspoon hot red-pepper flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
28 oz can whole tomatoes in juice and chopped
1 1/4 pound large peeled and deveined shrimp
1/4 pound feta, crumbled (2/3 cup)
crusty bread

Preheat oven to 375 degree F with rack in middle.

Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes.

Serve with bread!






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