This was really good for dinner. I was so surprised how easy the shrimp were easy and perfectly cooked. This was my first time making pita bread and luckily they came out great.
Roasted Shrimp with Tomato and Feta
3 tbsp. olive oil
1 medium onion, chopped
1/3 cup dry white wine
1 (15 oz.) can diced tomatoes, with liquid
2 tsp. tomato paste
1½ tsp. dried oregano
1 tsp. kosher salt
½ tsp. black pepper
1 cup bread crumbs
3 tbsp. minced fresh parsley
1 tsp. lemon zest
1 lb. large shrimp (16-20 per lb.), peeled with tail segments left intact, deveined
5 oz. crumbled feta cheese
Juice of 1 lemon
Fresh lemon wedges, for serving
Preheat the oven to 400˚ F. Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onion and cook until slightly tender, 5-8 minutes. Add the garlic and cook just until fragrant, about 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Continue to cook 2-3 minutes, until the liquid has reduced by half.
Add the tomatoes with the liquid, tomato paste, oregano, salt and pepper. Stir to combine, reduce the heat and simmer, stirring occasionally, 10-15 minutes.
Combine the bread crumbs, parsley, lemon zest and the remaining tablespoon olive oil in a bowl. Toss well with a fork to blend. Remove the pan from the heat. Lay the shrimp in a single layer, tails up, on top of the the tomato mixture. Scatter the feta over the top of the shrimp, followed by the bread crumb mixture. Bake for 15 minutes, until the shrimp are cooked through and the breadcrumbs are browned. Squeeze the juice of 1 lemon over the shrimp. Serve with additional lemon wedges.
Recipe by Annie’s Eats
3 cups flour, plus 1/2-3/4 cup more as needed
1 ½ tsp. salt
1 tbsp. sugar
1 packet instant yeast
1 ¼ to 1 ½ cups water
2 tbsp. olive oil
Mix the yeast in with the flour, salt, and sugar. Add the olive oil and 1 ¼ cup water and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water. Once all of the ingredients form a ball, place the ball on a work surface, and knead the dough for approximately 10 minutes. As the dough is mixing, continue to add flour, a tablespoon or two at a time, until the dough clears the sides of the bowl and is tacky but not sticky. When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the dough around so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp towel and set aside to rise until it has doubled in size, approximately 90 minutes. When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 equal pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it will be easier to shape. While the dough is resting, preheat the oven to 450°. Turn a cookie sheet upside down and place it on the middle rack of the oven while it is preheating. This will be the surface on which you bake your pitas. After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between ¼ – 1/8” thick – 6 inches in diameter. If the dough does not stretch sufficiently, you can cover it with the damp towel and let it rest 5-10 minutes before trying again. Place discs on a lightly greased baking sheet or parchment paper and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes. Open the oven and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn’t necessary.
Recipe by Annie’s Eats