Grilled Greek Shrimp

These healthy Greek-inspired shrimp recipes in basic saucy tomatoes with feta can be cooked and served as a one-pot skillet dinner, or in a baking dish as a quick and easy-to-make appetizer which is the first thing that must disappear.



That's my big tip about this recipe. Don't forget to add some of the first occupants crustly sliced ​​to your shopping list. Bread is the key if you are a Big Dipper like me. Because even though you might first be interested in this recipe because of the perfect attractiveness of grilled shrimp (which they are), it is every last drop you will soak up the sauce that you will make this recipe repeat.

Material

  • 1 pound big peeled and deveined shrimp (I like Pink Key West)
  • 1/2 tsp red pepper flakes
  • 1/4 tsp salt
  • 3 tablespoons of olive oil
  • 1 medium chopped onion
  • 3 pressed or chopped garlic cloves
  • 1 ounce of tomatoes can be destroyed
  • 1/2 teaspoon of allspice soil
  • 1/2 teaspoon of cinnamon powder
  • 1/2 cup collapses of feta cheese
  • 2 tablespoons of fresh chopped dill

Instructions

  1. Preheat the oven to 375 ° c.
  2. Rinse and pat dried shrimp and place in a bowl. Season with red pepper flakes and halal salt and set aside.
  3. Drizzle olive oil in a heavy skillet and heat over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in spices and cook for about 30 seconds. Add the tomatoes and simmer, uncover, for about 20 minutes, stirring occasionally.
  4. Remove from heat and place the shrimp in tomato sauce and feta cheese collapses on top. Bake for 15-18 minutes or until the shrimp is cooked.
  5. Sprinkle with dill and serve with crusty bread to dip up awesomesauce.

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