Baked Shrimp with Feta and Tomato

I was really happy with how this recipe turned out! It was very simple to follow and there was really very little that went into it.

I also made some brown rice and topped that with the shrimp/tomato mixture. This had a terrific flavor! I MAY have added a little extra red pepper flakes to the dish. It was pretty spicy! My mouth was definitely burning by the end of the meal, but it was terrific paired with the flavor of the shrimp and everything else.

I really don't have a whole lot to say about this recipe. It was easy, healthy, delicious... what more can you ask for? :-) Give it a try!

Baked Shrimp with Feta and Tomato

1/4 cup butter
1 tbsp minced garlic
1 1/2 lbs shrimp (peeled and deveined)
1/2 tsp red pepper flakes (crushed)
3/4 tsp dried oregano
salt (taste)
1/4 cup fresh parsley (chopped)
3/4 cup dry vermouth
14 1/2 oz diced tomatoes
4 oz feta (crumbled)

1. Preheat oven to 350°F.
2. Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.
3. Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.
4. Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.