Shrimp and Feta Casserole
Ingredients
- Nonstick vegetable cooking spray
- 1 can (14 oz.) diced tomatoes
- 1-Tbs. olive oil
- 3 Tbs. chopped shallots
- 3 Tbs. chopped fresh parsley
- 1/2 tsp. dried oregano, crumbled
- 1 lb. peeled and deveined medium shrimp
- 1/3 C. finely crumbled Feta cheese (4 oz.)
- 3 large eggs
- 1/4 tsp. hot pepper sauce
- Salt and pepper to taste
- 2/3 C. light cream or half-and-half
- 4 Tbs. grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F. Lightly spray 4 shallow gratin dishes or individual casseroles (or ramekins) with nonstick vegetable cooking spray. Drain the tomatoes, reserving the juice for another use such as an addition to soup. Heat the olive oil in a medium nonstick skillet over medium-high heat. Add the shallot and cook, stirring frequently, for 1 minute, until nearly softened. Stir in the tomatoes and oregano and heat through, about 1 minute. Meanwhile, divide the shrimp among the 4 prepared baking dishes, spreading them in a single layer. Spoon the hot tomato mixture over them. Sprinkle with the feta, dividing it equally. In a medium bowl, whisk the eggs together with the cream, parsley, and hot pepper sauce. Season with salt and pepper. Pour the egg mixture evenly over the shrimp and tomatoes, dividing it equally among the casseroles. Sprinkle each with 1 Tbs. grated Parmesan. Bake for about 12 minutes, or until the custard is set around the edges but is still saucy in the center. Remove from the oven and let stand a few minutes before serving.
Ruth Fisher
