Baked Shrimp with Tomatoes and Feta

Everyone has a few odd things that they do. My dad is full of little things that make him, well, Dad. He has predictable slapstick-like one liners that go hand in hand with specific situation. Dad has little Buddha-isms. For instance, when my college-age nephew got a facial piercing, he told me first and swore me to secrecy so he shock the family members one by one. When my father saw the piercing, I asked him what he thought. His response went something like this: "In this life, we all have different paths to walk. Mine may be difference from his. If this piercing is part of walking his path, than that is okay with me."

For some reason, Dad subscribed to tons of magazines. He started getting women's fitness magazines, men's fitness magazines, gossip magazines, national geographic magazines, music magazines, Buddhist magazines, and on and on and on. I am gifted the cast-offs and the magazines Dad has read. I started to thin out my stash, plucking the recipe sections out of the fitness magazines. I was also hoping to aquire something seafood-related for the last few weeks of Lent. Amoungst other things, I aquired a few shrimp recipes. I chose this one for Friday's dinner.

This Friday is the last Friday in Lent. Why not enjoy this delicious shrimp dish? Found in January's Fitness magazine, it claims shrimp to be "incredibly low in fat and rich in protein and important minerals like zine, which helps support a healthy immune system. " They recommend serving it with rice or orzo. Why not over rice pasta elbows?


Baked Shrimp With Tomatoes and Feta Makes: 4 servings

1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
2 14.5-ounce cans no-salt-added diced tomatoes
1/4 cup finely minced flat leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2/3 cup crumbled feta cheese

Preheat oven to 425 degrees Fahrenheit. Heat oil in an ovenproof skillet over medium-high heat. Add onion and cook, stirring frequently, until softened, about 3 minutes. Add garlic; cook for 1 minute. Add tomatoes and bring to a boil. Reduce heat to medium-low and let sauce simmer for about 5 minutes, until tomato juices thicken. Remove skillet from burner. Stir in parsley, dill and shrimp, and season with salt and pepper. Sprinkle feta over the top. Place skillet in oven; bake until shrimp are cooked through and cheese has melted, about 12 minutes.

* Nutrition facts per serving: 295 calories, 34 g protein, 12 g carbohydrate, 11 g fat (4 g saturated), 2 g fiber