Baked Shrimp in Tomato Feta Sauce (Gluten Free)

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 14 1/2 oz. diced tomatoes (canned)
  • 1/2 bottle Rachel’s Raquette Lake Elixir (750 ml)
  • 1/4 cup minced fresh parsley
  • 1 tbsp minced fresh dill or 1 teaspoon dried dill
  • 1 lbs medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
  • pinch salt, to taste
  • pinch black pepper, to taste
  • 3 oz. feta cheese (about 2/3 cup, crumbled)
Baked Shrimp in Tomato Feta Sauce (Gluten Free)
  1. Preheat oven to 425°F.
  2. Heat oil in a large, oven-proof skillet on medium high heat.
  3. Add the onions and cook until softened, 3-5 minutes.
  4. Add the garlic and cook until fragrant, about 30 seconds more.
  5. Add the tomatoes and Elixir and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
  6. Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste.
  7. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
  8. Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.
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