Baked Greek Shrimp

I have been following Dara at Cookin Conuck for quite some time.  She likes to post healthy meal ideas and I find new and really tasty meals all the time.

This Baked Greek Shrimp with artichokes is fantastic served over rice, pasta or quinoa!

Dara adds, Besides being quick and virtually foolproof, one of the greatest things about this recipes is that it can be tailored to your family’s taste buds. For example, if artichokes aren’t popular at your dinner table, swap them with peppers or zucchini, or simply leave them out and include an extra quarter pound of shrimp.

Half of the cooking is done on the stovetop and the other half in the oven. The herbs, onions and garlic are sautéed in some olive oil in a large nonstick skillet, then simmered with some canned tomatoes. Be sure to use a skillet that’s ovenproof, so that you can pop the whole thing in the oven without needing to pull out a baking dish. Less dishes equals a happy cook!

The final step is to stir in the shrimp, artichokes and parsley before sprinkling the feta cheese over top and baking. It shouldn’t take any more than 7 or 8 minutes for the shrimp to cook. I know you want to avoid overcooked, rubbery shrimp as much as I do, so check them early if you’re shrimp are on the smaller side.

Baked Greek Shrimp Recipe with Artichokes

Prep time - 5 minutes

Cook time - 25 minutes

Total time - 30 minutes

Author: Dara Michalski | Cookin' Canuck

Serves: Serves 4

Ingredients

2 tsp Olive oil 
1 onion, chopped

3 garlic cloves, minced

¾ tsp dried oregano 

2 (14 oz. each) can petite diced tomatoes 

1 ¼ cup canned (in water) quartered artichoke hearts  (in water) 

¾ lb. large shrimp, peeled & deveined

¼ c minced flat-leaf parsley

¼ tsp salt

¼ tsp ground pepper

¼ cup crumbled feta cheese

Instructions

1. Preheat the oven to 425 degrees F.
2. Heat the olive oil in a large nonstick, oven-proof skillet set over medium heat. Add the onions and cook until softened, 4 to 5 minutes. Add the garlic and oregano, cook for 1 minute.
3. Add the petite diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Stir in the artichoke quarters, shrimp, parsley, salt and pepper. Sprinkle the feta cheese over top.
5. Bake until the shrimp is just cooked through, 7 to 8 minutes.
6. Serve over rice, quinoa or pasta.
   

Notes

Weight Watchers Points: 3 (SmartPoints), 5 (Points+), 4 (Old Points)

Nutrition Information

Serving size: 1¼ cups | Calories: 204.4 cal | Fat: 5.8g | Saturated fat: 2.0g | Carbohydrates: 17.0g | Sugar: 7.3g | Sodium: 871.8mg | Fiber: 5.1g | Protein: 21.5g | Cholesterol: 137.1mg