This is another quick, easy, delicious dish, inspired by Everyday Food Magazine. The original recipe was part of a two days, two meals type of menu, where sauce made on the first day is reserved and used the next day in a different dish. I wasn't making the first meal in this series, so I adapted the recipe to work with what I had on hand. The dish came together in the time it took the broiler to heat up, and then baked in about 10 minutes - perfect for a hectic day or when you just don't want to spend a lot of time in the kitchen. We served it with steamed broccoli.
Baked Shrimp with Tomatoes and Feta
Adapted from Everyday Food Magazine
8 ounces (1/2 pound) large shrimp, peeled and deveined
1/2 cup marinara sauce
1/2 cup chopped tomatoes
2 tsp capers
2 tsp chopped kalamata olives
3 ounces feta cheese, crumbled
Preheat broiler. Combine sauce, tomatoes, capers and olives in a small bowl. In a broiler safe 1.5 quart baking dish, layer shrimp then sauce. Broil 5 minutes. Top with feta crumbles, broil an additional 3-5 minutes until shrimp are opaque throughout and feta is golden brown.