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Steps, Steps, and more Steps
Joined: Dec 11, 2005
Posted to Thread #30636 at 5:14 pm on Dec 4, 2018
Why do I need to place this shrimp into the oven to bake for 15 min, when I can simply put a lid on the pan and gently cook the shrimp on the stove? As for the broiler, I do not care if the feta is golden brown in spots, it will be warmed and tasty anyway. Not doing this for a company presentation, just us two. I can always use my kitchen torch to brown the feta if I choose, right? Just seems like two unnecessary steps to me
Many shrimp dishes I have made, calls for a quick saute of the shrimp first, then setting aside. Shrimp is added after the sauce is almost cooked to finish cooking. Wouldn't that work the same for this dish?
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes
4 tablespoons extra-virgin olive oil
3/4 cup finely chopped shallots, from about 3 shallots
4 garlic cloves, roughly chopped
1 (28-oz) can diced tomatoes
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes (use less if you are heat-sensitive)
1 tablespoon honey
1-1/2 pounds extra large shrimp, peeled and deveined
6 ounces feta cheese
3/4 teaspoon dried oregano
2 tablespoons roughly chopped fresh mint
Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.
Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent baking dish and proceed from there.
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Other messages in this thread:
- 30636. Steps, Steps, and more Steps - KarenNoCA - 5:14pm on 12/04/18 (6)
- I just put this dish together, made the sauce, put jumbo shrimp on top and turned off - KarenNoCA - 9:27pm on 12/04/18
- Time to KISS the cook! (Keep It Simple Sista!). [NT] - Michael in Phoenix - 9:52pm on 12/04/18
- This is making me crave shrimp...and it's 9:45 AM. Good job, Karen. [NT] - MarilynFL - 2:44pm on 12/05/18
- Yum! [NT] - deb-in-MI - 6:03pm on 12/05/18
- I agree with you! I hope it turned out well. I prefer the texture of sauteed over broiled shrimp, - LisainLA - 5:17am on 12/06/18
- It was as delicious and it was beautiful. I added a squirt of lemon juice at the end - KarenNoCA - 8:00pm on 12/08/18