Roasted Shrimp with Parmesan Cheese

Rating 4.25 out of 5

I adapted this recipe is from Annies Eats (the photo above is also from her site). Her original recipe called for Feta cheese, but that is currently on the "can't eat because I'm preggers" list. So, a quick swap with Parmesan cheese and the addition of a little bit of rice and we have a tasty dinner. Brian did complain that next time we should get the shrimp without tails so it would be less work while eating (that's part of the reason the rating got knocked down to a 4.25). Also, next time I will serve this with a thick country-style bread instead of the rice because, I think, the bread will be better at picking up the tomatoes and shrimp mixture. The overall cooking time was around 45 minutes but a lot of that time its cooking on the stove top or in the oven. And, there wasn't much to clean, a cutting board, pot, knives, small bowl, and a few measuring cups.

Ingredients

3 tbsp. olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1/3 cup dry white wine (we used apple cider vinegar)
1 (15 oz.) can diced tomatoes, with liquid
2 tsp. tomato paste
1½ tsp. dried oregano
1 tsp. kosher salt
½ tsp. black pepper
1 cup fresh bread crumbs (we used 1/2 cup panko and 1/2 cup bread crumbs)
3 tbsp. minced fresh parsley
1 tsp. lemon zest (don't skip this!)
1 lb. large shrimp (16-20 per lb.), peeled with tail segments left intact, deveined
5 oz. crumbled feta cheese (we used Parmesan cheese)
Juice of 1 lemon (use a real lemon, it really brightens the dish)

Directions

1. Preheat the oven to 400˚ F. Heat 2 tablespoons of the oil in a large skillet over medium heat (make sure you use a skillet that can be transferred to the oven). Add the onion and cook until slightly tender, 5-8 minutes.

2. Add the garlic and cook just until fragrant, about 1 minute.

3. Add the wine and bring to a boil, scraping up any browned bits. Continue to cook 2-3 minutes, until the liquid has reduced by half.

4. Add the tomatoes with the liquid, tomato paste, oregano, salt and pepper. Stir to combine, reduce the heat and simmer, stirring occasionally, 10-15 minutes.

5. Combine the bread crumbs, parsley, lemon zest and the remaining tablespoon olive oil in a bowl. Toss well with a fork to blend.

6. Remove the pan from the heat. Lay the shrimp in a single layer, tails up, on top of the the tomato mixture. Scatter the feta (or Parmesan) over the top of the shrimp, followed by the bread crumb mixture.

7. Bake for 15 minutes, until the shrimp are cooked through and the breadcrumbs are browned.

8. Remove from oven and squeeze the juice of 1 lemon over the shrimp.