Recipe(tried): Shrimp with Roasted Peppers and Feta (make ahead and freeze)

I made this very yummy recipe from Real Simple magazine a couple months ago. We found the portions to be too large when I served DH and I each 1/4 of the recipe as instructed. We recently had a friend over for dinner and I took one serving from the freezer and baked it. It was more than enough for the three of us as an appetizer. I used fat free feta, I think it was Athenos brand, and I roasted my own red bell peppers to substitute for the jar of red peppers.

SHRIMP WITH ROASTED PEPPERS AND FETA

1 (12-ounce) jar roasted red peppers
1 bunch scallions
1 head garlic
1 1/2 pounds large shrimp, peeled and deveined
Olive oil
Kosher salt and pepper
8 ounces Feta
4 (1-quart) resealable plastic freezer bags

FREEZE IT:
Drain the peppers and cut into 1-inch pieces.

Slice the scallions and 2 cloves garlic.

Combine the vegetables in a bowl with the shrimp, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

Divide the mixture among 4 resealable plastic freezer bags, top with the Feta (crumbled), and freeze, for up to 3 months, until ready to cook.

COOK IT:
Heat oven to 400 F.

Remove the shrimp mixture from the bags (you'll need one bag per serving) and place in individual baking dishes or a large casserole, making sure the Feta is on top.

Bake until the shrimp are cooked through and the Feta begins to brown, about 20 minutes.

Yield: Makes 4 servings