Baked shrimp with tomatoes and feta
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Easy
Ingredients
-
1/4
cup
extra virgin olive oil
-
1/2
cup
minced onion
-
1
can
Mutti® Finely Chopped Tomatoes
(14 oz., Polpa)
-
3/4
cup
water
-
1/4
tsp
dried oregano
-
pinch
of crushed red pepper
-
1
tsp
red wine vinegar
-
2
lbs
extra-large shrimp, peeled and deveined
-
salt and freshly ground black pepper
-
6
oz
feta cheese, crumbled
-
1
tbsp
coarsely chopped fresh flat-leaf parsley
Share the ingredient list
Baked shrimp with tomatoes and feta: Method
- Preheat an oven to 350°F.
- Warm the olive oil in a large frying pan over medium heat and cook onions, stirring occasionally until soft, 7 minutes. Increase the heat to high and stir in tomatoes, water, oregano, red pepper and vinegar and stir well. Bring to a boil, reduce the heat to low and simmer until thick, about 20 to 30 minutes. Remove from the heat.
- While the tomato sauce is still hot, add the shrimp to the sauce and stir together. Season with salt and pepper. Pour the mixture into an oven-proof baking dish distributing the shrimp evenly. Crumble the feta onto the top. Bake until the shrimp are cooked and the sauce is bubbling around the edges, about 10 to 12 minutes. Garnish with parsley and serve.
