GREEK STYLE SCAMPI
1 tsp olive oil
5 cloves garlic, minced
2 cans (28 oz each) whole tomatoes drained and coarsely chopped
1/2 cup chopped fresh parsley, divided use
1 1/4 lb large shrimp, peeled and deveined
4 oz crumbled low fat feta cheese (1 cup)
2 tbsp fresh lemon juice
1/4 tsp freshly ground pepper
Preheat oven to 400 degrees F.
Heat oil in a large Dutch oven over medium heat. Add garlic; saute 30 seconds. Add tomatoes and 1/4 cup parsley. Reduce heat; simmer 10 minutes.
Add shrimp; cook 5 minutes. Pour mixture into a 13x9-inch baking dish; sprinkle with cheese.
Bake at 400 degrees F for 10 minutes. Sprinkle with the remaining 1/4 cup parsley, lemon juice, and pepper.
Makes 6 servings
Source: Cooking Light magazine, April 1997
1 tsp olive oil
5 cloves garlic, minced
2 cans (28 oz each) whole tomatoes drained and coarsely chopped
1/2 cup chopped fresh parsley, divided use
1 1/4 lb large shrimp, peeled and deveined
4 oz crumbled low fat feta cheese (1 cup)
2 tbsp fresh lemon juice
1/4 tsp freshly ground pepper
Preheat oven to 400 degrees F.
Heat oil in a large Dutch oven over medium heat. Add garlic; saute 30 seconds. Add tomatoes and 1/4 cup parsley. Reduce heat; simmer 10 minutes.
Add shrimp; cook 5 minutes. Pour mixture into a 13x9-inch baking dish; sprinkle with cheese.
Bake at 400 degrees F for 10 minutes. Sprinkle with the remaining 1/4 cup parsley, lemon juice, and pepper.
Makes 6 servings
Source: Cooking Light magazine, April 1997
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Big Bowl Restaurant Shanghai Shrimp with Shiitake and Rice Wine
- Seafood-Rice Casserole (using tomato juice, mayonnaise, and parmesan)
- Shrimp Picatta
- Shrimp Pad Thai
- Halibut Kabobs with Winter Savory and Lemon
- Mediterranean Seafood Supper
- Crunchy Fish Fillets (using yogurt and egg whites)
- Shrimp, Rice and Corn (serves 2)
- Rainbow Trout with Grilled Vegetable Salsa
- BBQ Smoke-Grilled Salmon (with lime and Dijon marinade)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!