Baked Shrimp with Tomatoes and Feta

Serves 4
As seen in Everyday Food, May 2006

2 Tbs olive oil
4 scallions, thinly sliced
4 garlic cloves, thinly sliced
2 tsp dried oregano
2 pints cherry tomatoes, halved
coarse salt and ground black pepper
1 1/2 pounds frozen large peeled and deveined shrimp, thawed, tails removed
2 Tbs chopped fresh mint, plus more for garnish
4 ounces feta cheese

1. Preheat oven to 475º, with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
2. Add toamtoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
3. Add shrimp and mint to skillet. Stir to combine; transfer ti an 8-inch square (or other shallow 2 qt) baking dish. Crumble feta over top.
4. Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and green beans, sprinkle with additional chopped mint.


Orzo and Green Beans

coarse salt and ground pepper
1 cup orzo
8 oz. green beans, cut into 1 inch lengths
2 Tbs fresh lemon juice
1 Tbs olive oil

1. In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
2. Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with salt and ground pepper. Serves 4.