I’m not a vegetable person. Never have been. When I see dishes with a lot of vegetables, I usually pass. I like the simple staples; corn and green beans, that’s it. So when I was given a recipe using tomato and zucchini I was scared. Still, I wanted to try this Tomato And Feta Baked Shrimp Recipe because it is Gluten-Free and when you’re on a GF diet your choices are limited enough as it is. I was beyond surprised at how utterly DELICIOUS this dish is! I just had to jump on and share it.
The ingredients are simple:
½ cup chopped onion
2 zucchini, halved lengthwise and sliced thin
1 lb peeled and deveined shrimp
½ cup white cooking wine
2 teaspoons oregano
¼ teaspoon pepper
15 oz can diced tomatoes , undrained
¼ cup crumbled feta cheese
The directions are just as easy:
Preheat oven to 475°. In a large skillet, sauté butter, onion and zucchini on high until tender. In a large bowl, combine sautéed vegetables, shrimp, oregano, pepper and tomatoes. Spoon mixture into a greased 9×13 baking dish. Top with cheese. Bake 12-15 minutes or until shrimp are cooked and mixture is bubbly.
You will not be disappointed!!!! Just to prove to you how into this recipe I am, I made you two recipe cards you can download and print. Choose which ever one you like! Click the photo to download the jpg.