Ingredients for Aegean Shrimp Anita
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 2 cloves minced garlic
- 1 bay leaf
- 0 dried basil
- 1 tablespoon dried oregano
- 1 tablespoon chopped fresh parsley
- 1 teaspoon hot sesame oil
- 1/2 teaspoon salt, 1/4 teaspoon black pepper
- 1 lb shrimp, peeled and deveined
- 4 ounces crumbled feta cheese
- 1/2 cup Kalamata olives
- 1/2 lemon, juiced
- cooked rice, for serving
- 1/4 cup chopped fresh basil
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How to Make Aegean Shrimp Anita
- Preheat oven to 475°F (240°C).
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
- Stir in 1 (28 ounce) can crushed tomatoes, 2 cloves minced garlic, 1 bay leaf, 1/4 cup chopped fresh basil, 1 tablespoon dried oregano, 1 tablespoon chopped fresh parsley, 1 teaspoon hot sesame oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook for 4-5 minutes, stirring occasionally.
- Remove the vegetables from the skillet using a slotted spoon, reserving the juices in the skillet. Spread the vegetables evenly in an 8x8x2-inch baking pan.
- Bring the pan juices to a boil over medium-high heat.
- Add 1 pound of shrimp (peeled and deveined).
- Cook for 2 minutes, or until the shrimp turn pink.
- Add the cooked shrimp and their juices to the baking pan with the vegetables.
- Crumble 4 ounces of feta cheese over the top.
- Arrange 1/2 cup Kalamata olives on top of the feta. Squeeze the juice of 1/2 a lemon over everything.
- Bake for 10-15 minutes, or until the shrimp are cooked through and the feta is slightly browned.
- Serve immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
23g
Fat
57g
Carbs
21g
