I had some leftover shrimp, fresh chopped onions, zucchini and squash from the farmer’s markets over the weekend and decided to make a really easy, healthy main dish. I love cooking in the skillet and then finishing it off in the oven, and that works great with this dish which is like a shrimp vegetable lasagna without the noodles. It’s high in protein, low in carbs and delicious.
Fire Roasted Shrimp with Feta
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 cup chopped zucchini and/or yellow squash
2 (14.5-ounce) cans fire-roasted tomatoes
11/4 pounds medium shrimp, peeled and deveined
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh basil or oregano
1/2 cup crumbled low-fat feta cheese
1. Preheat oven to 425F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, zucchini and/or squash and cook, stirring frequently, until softened, about 3 minutes. Add tomatoes; bring to a boil. Reduce heat to medium-low and let simmer 5 minutes. Add shrimp, parsley and basil, stirring well. Top with feta cheese.
2. Place skillet in the oven; bake until shrimp are cooked through and cheese is slightly melted, about 7 to 9 minutes