Ingredients for Mini Shrimp And Feta Casseroles
- Extra Virgin Olive Oil
- Yellow Onion
- 2 cloves minced garlic
- 1/4 teaspoon red pepper flakes
- 1 (14.5 ounce) can diced tomatoes (undrained)
- Kalamata Olive
- 2 tablespoons capers
- Fresh Oregano
- 1 tablespoon ouzo
- Fresh Basil Leaf
- Large Raw Shrimp
- Feta Cheese
- 1 tablespoon minced fresh parsley
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How to Make Mini Shrimp And Feta Casseroles
- Warm 2 tablespoons of olive oil over medium-low heat in a skillet.
- Add 1/2 cup chopped onion, 2 cloves minced garlic, and 1/4 teaspoon red pepper flakes. Cook until the onion is translucent, about 5 minutes.
- Stir in 1 (14.5 ounce) can of diced tomatoes (undrained), 1/2 cup pitted Kalamata olives (halved), 2 tablespoons capers, and 1 teaspoon dried oregano.
- Increase heat to medium-high until the mixture comes to a boil.
- Reduce heat to medium-low, cover the pan, and simmer for 20 minutes.
- Add 1 tablespoon ouzo, 1/4 cup chopped fresh basil leaves, and 1 pound cooked shrimp (peeled and deveined). Gently stir to combine. Immediately spoon the mixture into four (6-ounce) shallow individual casseroles.
- Top each casserole with 2 ounces crumbled feta cheese. Place under the broiler until the shrimp are pink and the cheese is golden brown, about 7 minutes.
- Sprinkle with 1 tablespoon minced fresh parsley and serve immediately with hot crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
28g
Fat
56g
Carbs
4g
