Shrimp With Roasted Peppers and Feta

Quentin Bacon
Serves 4 Hands-On Time: 15m Total Time: 35m

Ingredients

  • 1 12-ounce jar roasted red peppers
  • 1 bunch scallions
  • 1 head garlic
  • 1 1/2 pounds large shrimp, peeled and deveined
  • olive oil
  • kosher salt and pepper
  • 8 ounces Feta
  • 4 1-quart resealable plastic freezer bags

Directions

  1. Freeze it: In a large bowl, combine the shrimp, peppers, scallions, garlic, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  2. Divide the mixture among 4 resealable plastic freezer bags, top with the Feta and freeze, for up to 3 months, until ready to cook.
  3. Cook it: Heat oven to 400° F. Remove the shrimp mixture from the bags (you'll need one bag per serving) and place in individual baking dishes or a large casserole, making sure the Feta is on top.
  4. Bake until the shrimp are cooked through and the Feta begins to brown, about 20 minutes.
     
By Kate Merker,  April 2008

Quick Tip

Use a paring knife to devein shrimp.

Nutritional Information

  • Per Serving
  • Calories 415Calories From Fat 48%
  • Fat  22g
  • Sat Fat  10g
  • Cholesterol  309mg
  • Sodium  2293mg
  • Carbohydrate  10g
  • Fiber  2g
  • Protein  44g
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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