Greek-style shrimp casserole from Josée di Stasio

Greek-style shrimp casserole

Preparation time 20 minutes

Total time: 54 minutes

Ingredients

  1. 60 mL (1/4 cup) olive oil, in total
  2. 250 mL (1 cup) onion, finely chopped
  3. 375 mL (1 1/2 cups) red bell pepper, diced
  4. 2 cloves garlic, chopped
  5. 60 mL (1/4 cup) white wine
  6. 398 mL (14 oz.) diced or whole tomatoes with juice
  7. 5 to 7 mL (1 to 1 ½ tsp.) dried oregano
  8. 2 mL (1/2 tsp.) salt
  9. 2 mL (1/2 tsp.) ground pepper
  10. 175 mL (3/4 cup) feta, crumbled
  11. 125 mL (1/2 cup) panko breadcrumbs
  12. 340 g Argentinean 20/40 shrimp, completely shelled (about 20 shrimp)
  13. 12 Kalamata olives, pitted and sliced

Optional side dishes

  1. Miniature pasta (orzo or other)

Directions

  1. Preheat oven to 220°C (425°F).

  2. Heat 30 mL (2 tbsp.) of oil in a skillet over medium-high heat and cook onions for about 4 minutes. Add diced pepper and continue cooking for 7 minutes. Add chopped garlic and cook for 1 minute. Deglaze with white wine.

  3. Let simmer for 2 minutes, then reduce heat to medium.

  4. Add tomatoes, tomato juice, oregano or basil, salt, and ground pepper. Simmer for 3 minutes.

  5. In a bowl combine remaining oil (30 mL or 2 tbsp.), crumbled feta, breadcrumbs, and a pinch of salt and pepper. Set aside.

  6. Pour tomato sauce into a 23 x 23 cm (9 x 9 in.) ovenproof dish. Place shrimp in sauce and sprinkle with sliced olives and feta mixture.

  7. Bake for 15 minutes or until shrimp are cooked and cheese is melted. Broil for 2 minutes. Serve with selected side dish.

DON’T WASTE A SINGLE BIT

Use leftover feta in a quinoa or beat salad, or to make an omelette.

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