2 tablespoons olive oil
4 cloves of garlic, minced
2 28-ounce cans plum tomatoes
½ cup flat-leaf parsley, chopped
1 ½ lbs shrimp, peeled and deveined
1 cup feta cheese, diced
1 lemon, zest and juice
Kosher salt and fresh ground black pepper
Preheat oven to 400.
In a large skillet, heat oil over medium heat. Add garlic and sauté for 30 seconds. Add tomatoes and parsley, reduce heat to low and simmer for 30 minutes.
Place shrimp and tomatoes into a baking dish. Season with salt and pepper. Add feta, drizzle with lemon juice, and zest. Bake for 15-20 minutes. Serve immediately.Tags: Fall Harvest, Fish/Seafood —