Picked up some beautiful Carolina spring shrimp at Saltwater Markets on Friday. Starting to be quite nice here, and I wanted something light for dinner. Had most of these ingredients on hand and the dish came together quickly.
1-1/2 lbs shrimp, peeled and deveined
5 tbsp. olive oil, I used OMed’s Picual – it smells just like a fresh tomato leaf!
2 tsp oregano
1 medium onion, chopped
2 tbsp. Italian parsley, chopped
3 cloves of garlic, minced
1 cup of Rao’s arrabbiata sauce
Crushed red pepper to taste
5-6 oz crumbled feta cheese
Heat oven to 400 deg. F.
Add the shrimp, 3 tbsp. olive oil, and 1 tsp oregano to a Ziploc bag and combine. Marinate for 15 minutes while preparing the rest of the dish.
Heat a skillet on medium, sauté the onion in 2 tbsp. olive oil for 6-7 minutes until soft. Add the garlic and crushed red pepper, stir until combined. Mix in the arrabbiata sauce and 1 tsp oregano, simmer for a few minutes until heated through.
Butter a 9″ baking dish. Add the shrimp and Italian parsley to the sauce mixture and stir until blended. Pour into the buttered baking dish and top with the crumbled feta. Bake for 14-17 minutes, until feta is browned and starting to slightly melt. Serve over rice, and hit it with a squeeze of lemon. Enjoy!