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Now that the weather is improving…slowly…but any improvement is welcomed… I’m beginning to make plans for summer boat life. This means easy quick meals, prepared with simple fresh ingredients.
Tonight’s meal was one of those winners…so much so that although I made enough for two servings we both wished we could have gone back for seconds.
Onions and lots of garlic sent wafts of intoxicating aromas through my land galley. Fresh tomatoes and lots of parsley topped off the base for this dish.
Giant shrimp tossed in olive oil and seasoned, laid on the tomato mixture then a generous sprinkling of tangy feta. The directions below are for my trusty stove top Omnia but for those of you with conventional ovens, follow the same method but bake uncovered in a pre-heated 400 deg oven until the shrimp are cooked and the feta begins to melt…about 10 minutes.
I barely had time to slice some bread before this was ready to scoop into our bowls. No kidding. A little sautéing and ten minutes in the stove top oven definitely qualifies as a delicious welcome aboard dinner.
Many thanks to the New York Times for the inspiration.