Baked Shrimp with Feta
Cooking Light, April 2009
This was REALLY good and REALLY easy to make!! I didn’t have white wine, so I just used the clam juice instead. It made it a little more juicy, but I let it simmer a little longer so it wasn’t so watery. However, if you’re serving it over pasta, then you may want to keep the juice. The only thing I would do, is to add fresh oregano instead of dried. I couldn’t really taste the oregano in the dish. This is on the list to make again!! We served it with Mediterranean Couscous
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
11×7 baking dish
