Recipe by Rose Ann Torres
"Shrimp cooked in a tomato jalapeno sauce and sprinkled with feta cheese."
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green onions, chopped
jalapeno peppers, chopped
ripe tomatoes, chopped
ground black pepper to taste
chopped fresh oregano
fresh parsley, chopped
crumbled feta cheese
fresh shrimp, peeled and deveined
salt and pepper to taste
I was extremely pleased with the way this turned out. Based on earlier reviews, I used 1/8 c dried Italian seasoning instead of the oregano and parsley, and two 14.5 oz cans of peeled diced tomatoes instead of fresh simply because it's what I had handy, and it was still marvelous. I imagine it would taste even better with fresh ingredients! The feta on top was a great finishing touch.
I may try this with other meats, like diced chicken breast, just to see how it turns out because I liked this so much. Perhaps I'll also try it with mozzarella instead of feta. Serving with noodles is recommended and something I'll try next time also, or make pasta, mix the whole thing up, top with a cheese and turn it into a bake. Thank you, Rose Ann!
This was tasty, I just couldn't take the texture of the tomato skins. Maybe next time I'll either blanch and peel the fresh tomatoes or use canned. We tried it with pasta and it was good. I think rice would have soaked up those yummy juices a bit more.
Great Recipe. Quick, fresh ingredients and versatile. I personally prefer it w/ angel hair pasta. Jalapenos add little heat but a great subtle finish. On the vine tomatoes also added to the already robust flavor.
Changes: I let the tomatoes simmer and reduce slightly and cooked the shrimp(sm/med)in the sauce until pink and ready to serve. This added to the flavor as well as added convenience points.
A staple in my kitchen. :)
This was sooooooo good.Followed as suggested,The only thing different was when I added the feta cheese, I stuck it under the broiler for a few minutes so the cheese was melted.I wil make this over and over again.Thanks Rose Ann.
Frozen cooked shrimp, dried seasoning and canned diced tomatoes all worked out just fine. With frozen cooked shrimp keep the flame low & not too long or the shrimp will be tough. Also, I only had serrano peppers, which wasn't hot enough for us, so added some crushed red pepper. Took Henny's advice and stuck it under the broiler to melt feta w/ some mozarella too and three of us loved it over spaghetti. The leftovers were great non-melted too. Thanks for a keeper!
I made this recipe the other night. My husband who is always skeptical about recipes I get off the internet, loved this one. And so did I. This will become a regular staple in our home. Which is amazing because my husband is a meat and potatoes guy. I did use pre-cooked shrimp and one fresh tomato with a can of diced tomatoes with onions. It was great the next day for lunch. This will be a dish we will serve to company.
This was quick and very tasty. The jalpenos gave the sauce a nice zip - not too hot. The first night I served it with crusty bread. Should have served it over some kind of pasta. Worked out great as leftovers over rice.
This is great. I use the frozen shrimp to save time. Don't be afraid to try the peppers. If you saute them long enough they don't seem to be that hot. My husband does not like spices and he loves this. Great reviews from everyone I've ever made this for.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp with Tomatoes and Feta Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 198
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