Our extended family has many food related issues. There are dairy and gluten allergies and intolerances, oral allergy syndrome (OAS is a reaction to uncooked fruits, raw vegetables, spices, and nuts due to a pollen allergy), and mushroom allergies to name just a few. Luckily, there are no shellfish problems within our midst, that I know of! There are also a number of vegetarian and pescatarian members in our clan. All of this can make for some interesting menus when we gather together, although we haven’t all gathered for over a year now. There are always lots of variety in the dishes we make for gatherings and there is always something for everyone.
When I find a recipe that is delicious and can address the dietary needs of many of our clan, I definitely share it. This shrimp dish is one of them. It works for the pescatarians, those with gluten and OAS issues, those with mushroom allergies, and yes, even for those with dairy issues, despite the inclusion of feta cheese. The feta cheese we buy from one of our local grocery store is made with sheep’s milk, which contains no lactose, the problem component for most dairy intolerance issues.
The shrimp in this dish gets a low-and-slow treatment in the oven. The result is tender and perfectly cooked crustaceans with no overcooked, rubbery toughness. Saffron and chopped fresh herbs up the flavor and elegance, which is rounded out with the creamy feta. It is billed as an appetizer, but we use it as a main dish, serving it over pasta or risotto or with some crusty bread.
Lemon & Feta Shrimp
Lemon & Feta Shrimp Bake (adapted from marthastewart.com) Total Time Required: 1 hour, 5 minutes, Prep Time: 20 minutes, Makes: 4 main dish servings or 6-8 appetizer servings
Ingredients:
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon fresh juice
- 3/4 teaspoon kosher salt
- pinch of saffron
- pinch of sugar
- 1 large clove garlic, thinly sliced
- 1 tablespoon fresh oregano leaves, chopped
- 1/4 cup fresh parsley leaves, chopped, plus more for serving
- 1/2 cup + 2 tablespoons extra-virgin olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 4 ounces feta, drained and sliced
- cooked pasta, risotto, or crusty bread, for serving
Directions:
Preheat the oven to 250°F. Using a mortar and pestle, grind together the lemon zest, salt, saffron, and sugar.
Grind together the lemon zest, salt, sugar, and saffron.
Add the lemon juice and let the mixture stand for 5 minutes.
Add the lemon juice to the mix.
Add the garlic and mash it into a paste. Mash in the herbs, then the 2 tablespoons of the oil.
Garlic, herbs, and some olive oil complete the mixture.
In a bowl, toss the shrimp with the herb mixture, then let it stand for 15 minutes.
Toss the shrimp with the herb mixture.
Arrange the shrimp in a single layer in a shallow ovenproof dish that is just large enough to hold them snugly.
Transfer the shrimp to a baking dish.
Layer the feta over the top of the shrimp. Top the feta with some salt & pepper. Pour the remaining 1/2 cup of oil over the top.
Layer the feta over the shrimp.
Bake, spooning the oil over the shrimp occasionally, until the shrimp are pink and cooked through, about 25 to 30 minutes. Sprinkle with more parsley and serve over pasta or risotto or with some crusty bread.
Bon Appetit!
Pass the bread! ~Linda
Lemon & Feta Shrimp Bake (adapted from marthastewart.com) Total Time Required: 1 hour, 5 minutes, Prep Time: 20 minutes, Makes: 4 main dish servings or 6-8 appetizer servings
Ingredients:
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon fresh juice
- 3/4 teaspoon kosher salt
- pinch of saffron
- pinch of sugar
- 1 large clove garlic, thinly sliced
- 1 tablespoon fresh oregano leaves, chopped
- 1/4 cup fresh parsley leaves, chopped, plus more for serving
- 1/2 cup + 2 tablespoons extra-virgin olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 4 ounces feta, drained and sliced
- crusty bread, for serving
Directions:
Preheat the oven to 250°F. Using a mortar and pestle, grind together the lemon zest, salt, saffron, and sugar. Add the lemon juice and let the mixture stand for 5 minutes. Add the garlic and mash it into a paste. Mash in the herbs, then 2 tablespoons of the oil.
In a bowl, toss the shrimp with the herb mixture, then let it stand for 15 minutes. Arrange the shrimp in a single layer in a shallow ovenproof dish that is just large enough to hold them snugly. Layer the feta over top of the shrimp. Top the feta with some salt & pepper. Pour the remaining 1/2 cup of oil over the top. Bake, spooning the oil over the shrimp occasionally, until the shrimp are pink and cooked through, about 25 to 30 minutes. Sprinkle with more parsley and serve over pasta or risotto or with some crusty bread.