Recipe of the Week: Baked Shrimp with Tomatoes and Feta by Ellie Krieger

16 01 2015

New shrimp

Want a simple, but elegant dish that you can even make on a weeknight? This recipe fits the bill. A light, flavorful, and healthy dish, baked Shrimp with Tomatoes and Feta from Ellie Krieger’s cookbook The Food You Crave was an instant winner in our household (even with my 11 year old!). The shrimp in this dish packs it with protein, and the feta fits right in with the Mediterranean flavors. It is chocked full of healthy tomatoes, onions and garlic which provide a host of healthy vitamins, minerals, and phytochemicals.

Is it fast and easy? Yes. The ingredients are easy to find at your local grocer- nothing exotic! This recipe meets my criteria for a fairly quick meal as it only takes 30-45 minutes to prepare. To cut time, peel shrimp ahead of time and keep in a Ziploc bag in the fridge. Chop onion, garlic and parsley ahead as well and store in the fridge until you are ready to cook.

Selecting ingredients: It is not very common to find fresh shrimp here as I consider us to be in a “land-locked” state, so I buy my seafood frozen. Make sure to read the label on frozen shrimp! I have found that, depending on the brand, sodium content can vary as widely as 75mg per serving to 1,060mg per serving!! There is no need to load this dish up with salt that you don’t even know is there! You can certainly use pre-minced garlic if you want (about ½ tsp is equal to 1 clove of fresh minced garlic). I did not have fresh dill at home, so I substituted less than a teaspoon of dry dill.

We paired this with a side serving of orzo pasta, but brown rice would work great too. Make sure to round it out with a nice salad or steamed vegetable (one can never get enough vegetables!), and maybe some fresh berries for dessert.

Follow this link to get the recipe and nutrition information from

Cathy head shot

Cathy Shaw, RD, LD is the RD Program Coordinator for the PEIA Weight Management Program




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