{"id":4882,"date":"2012-04-29T18:27:25","date_gmt":"2012-04-30T00:27:25","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4882"},"modified":"2012-04-29T20:04:45","modified_gmt":"2012-04-30T02:04:45","slug":"baked-shrimp-with-tomatoes-and-feta","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2012\/04\/29\/baked-shrimp-with-tomatoes-and-feta\/","title":{"rendered":"Baked Shrimp with Tomatoes and Feta"},"content":{"rendered":"

This is a meal I made fairly frequently when Ben and I first got married. \u00a0I rediscovered it in an old pile of recipes I’d torn out of magazines (that need some serious organizing) and I’m glad I did. \u00a0It’s easy, quick and delicious; all things I appreciated back then when I was teaching full time, and all things I look for in recipes now that I work at home full time. \u00a0The ingredient list is short, there is very little prep, and you can have this on the table in about 45 minutes. \u00a0Serve with rice, this orzo from Martha<\/a> or with some good crusty bread to soak up the sauce. \u00a0The tomatoes get nice and soft, becoming just delicious squished on a piece of bread with a little of the warm feta.<\/p>\n

\"\"<\/a><\/p>\n

This recipe was in an old issue of Food Everyday and I was happy to find it on Martha’s website also. \u00a0In reading the reviews online, a lot of people opted to used basil instead of mint, which I am sure is fantastic. \u00a0I personally like the mint, but I know some people who wouldn’t. \u00a0Other than that change, I’ve never felt the need to change anything. \u00a0I will say that this isn’t great leftover, as is the case with most seafood in my opinion. \u00a0So make a half recipe for 2 people, a full recipe for 4.<\/p>\n

Baked Shrimp with Tomatoes and Feta<\/h3>\n

From Martha Stewart<\/a><\/p>\n

Serves 4<\/p>\n

Ingredients<\/em><\/p>\n