Ingredients
6
6 servings
- •0.25 cup butter
- •2 tablespoons garlic, minced
- •1 bunch flat-leaf parsley, chopped
- •2 pints grape tomatoes, halved
- •0.5 (750 milliliter) bottle dry white wine
- •2 pounds peeled and deveined medium shrimp
- •1 (4 ounce) container crumbled feta cheese
- •2 lemons, halved
- •2 sprigs fresh flat-leaf parsley
Instructions
- Melt butter in a saucepan over medium heat. Stir in garlic, chopped parsley, tomatoes, and wine. Bring to a simmer; reduce heat to medium-low and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
- Preheat the oven to 250 degrees F (120 degrees C).
- Stir shrimp into tomato sauce and cook for 2 minutes; remove from the heat. Pour shrimp mixture into a shallow baking dish; sprinkle with crumbled feta cheese. Bake in the preheated oven until feta has softened and shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze lemon halves over shrimp and garnish with parsley sprigs to serve.
Nutritional Facts
Per 6 servings
- Calories: 369
- Carbohydrate: 15g
- Fat: 15g
- Fiber: 4g
- Protein: 36g
- Sugar: 2g
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