Back in town and lacking produce

April 29, 2008 · 2 comments

in greek,healthy,pasta,seafood

Well, we’re back. We had a great time visiting family in Michigan and I ate my weight in Greek desserts (and lamb and potatoes and tzatziki and bread and…). Calorically speaking, the last 5 days didn’t happen ;)

As a result of being out of town, we came home to a pretty empty kitchen. We won’t be getting groceries until later tonight so in the meantime, I had to make due with what I had around. Frozen shrimp is one of the greatest things for those kinds of nights. You can cook it from frozen or just thaw it under some cold water for a few minutes. And there you go, you have a lean protein that is great in pasta or rice, grilled, in tacos, whatever you want.

A while back I came across two recipes for shrimp baked with feta and below is my version of this dish, made a little more Greek with the use of hilopites. Normally, I would make this with fresh basil and parsley but we didn’t have any around. I did have the chopped/frozen basil from Trader Joe’s, though, so I actually used a couple cubes of that.

This is a really simple, delicious and healthy dish. Hey, it won’t erase the diples from the past weekend, but it will still make you feel great.

You’ll have to excuse the scary color of the pictures. I seem to have misplaced my camera and used Tom’s. His camera is actually lightyears better than mine, but I just have no idea how to use it so I ended up with this. :P

Baked Shrimp and Feta Pasta
Serves 2

1/2 lb. raw shrimp, peeled and deveined
1/2 cup hilopites (or orzo)
2 tsp. olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp. dried oregano
1/8 tsp. red pepper flakes
1/2 tsp. dried basil (I used 2 of the fresh/frozen TJ’s cubes)
1/4 cup white wine
1 (14 oz.) can diced tomatoes
1/4 cup feta, crumbled
salt and pepper

Bring a pot of water to a boil and cook hilopites until just al dente (won’t take long at all for such a small pasta). Drain.

Preheat the oven to 350. Meanwhile, in a skillet or a small dutch oven, heat the olive oil until shimmering and then add the onions and cook until transulent. Add the garlic and cook until fragrant. Then, add the white wine and reduce by half. Stir in the tomatoes, oregano, red pepper flakes, basil, and salt and pepper. Simmer for a few minutes to combine the flavors.

Off the heat, stir in the shrimp and the hilopites. Move the mixture to a small baking dish (unless you are using a dutch oven; if so just keep it like that) and top with the feta. Bake about 10-12 minutes or until the shrimp has cooked through.

Nutritional Information Per Serving: Calories: 422 / Fat: 11g / Carbs: 46g / Protein: 28g

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{ 2 comments… read them below or add one }

Michele May 4, 2009 at 5:27 pm

This looks yummy. What temperature do you use to bake it at the end?

Reply

elly May 4, 2009 at 5:51 pm

Michele, I put it in at 350. I just updated the post to reflect that, so thanks. :)

Reply

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