Ingredients
Scale
- 4 ounces block feta cheese
- 2 tablespoons 2% plain Greek yogurt
- 1 ounce crème fraîche or Greek cream cheese
- 2 pints cherry tomatoes
- 1 yellow bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon Spanish paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper
- 2 tablespoons extra virgin olive oil, divided
- 1 pound jumbo shrimp, peeled and deveined
- ¼ cup fresh basil, chopped
- Sea salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425 F. Place feta cheese in food processor and process on low to break up feta slightly. Add yogurt and crème fraîche or cream cheese; process on high until creamy and well blended, scraping sides, about 3 to 5 minutes. Put in a bowl, cover and refrigerate while making shrimp.
- In a baking dish, combine tomatoes, bell peppers, garlic, paprika, cayenne pepper, oregano, crushed red pepper and 1 tablespoon olive oil; stir to combine. Add salt and pepper to taste. Bake for 15 minutes, or until tomatoes bubble.
- Distribute shrimp evenly on top of tomato mixture. Return dish to oven and bake for another 6 to 8 minutes, or until shrimp are opaque and cooked through. Let cool slightly.
- Top with whipped feta mixture in center of dish, drizzle with remaining olive oil and top with fresh basil. Serve with whole grain pasta, brown rice or a baguette.
Notes
Recommended Utensils; Food processor or blender, bowl, plastic wrap or bowl cover, baking dish
- Prep Time: 10
- Cook Time: 25
- Category: Shrimp