BAKED SHRIMP WITH TOMATOES AND FETA
Provided by Ellie Krieger
Categories main-dish
Time 36m
Yield 4 servings, serving size 1 1/2 cups
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
- Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams
MEAN CHEF'S STEAK AU POIVRE
I adopted this recipe after its original poster, Mean Chef, departed the site. I have made this recipe a few times, without the sauce to cut calories, and I never would've thought steak made in the oven would be so delicious!!! Mean posted the recipe on Apr 3, 2003. (IHHDRO)
Provided by newspapergal
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 500°F.
- Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
- Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.
- When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minute.
- (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven.
- For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks.
- Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.
- Transfer the steaks to a warm plate and tent with foil.
- With a spoon, remove any fat from the skillet.
- Put the skillet back on the burner and heat to medium high.
- Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT.
- Whisk in the butter a slice at a time, whisking until completely melted.
- Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
- Variations: add shallots to the pan sauce, finish with chopped parsley.
- substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine.
- substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.
BAKED GREEK SHRIMP WITH TOMATOES AND FETA
This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.
Provided by David Tanis
Categories lunch, salads and dressings, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
- Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
- Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
- Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
- Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams
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