Baked Shrimp with Tomatoes and Feta

I've decreed that the New Year (not so new now, huh?) will be a healthy one in my life. More time exercising and healthier eating. In a wonderful bit of serendipity, I ran across this healthy recipe on the Everyday Food program as I was sweating on the elliptical trainer.

It's carb-friendly and easy to fix. The scallions are a great addition. Don't omit the mint...I was nervous about it, but it's a perfect underlying layer of flavor. And it wasn't bad as a reheated leftover the next day. If you can handle the calories, make sure and have a crusty piece of good bread alongside to sop up the juices.

Baked Shrimp with Tomatoes and Feta
From Everyday Food.
Serves 4. (But I halved the recipe rather easily and had plenty for two plus leftovers.)

2 tablespoons olive oil
4 thinly sliced scallions
4 garlic cloves, thinly sliced
2 teaspoons dried oregano
2 pints cherry tomatoes, halved
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined large frozen shrimp, thawed, tails removed
2 tablespoons chopped fresh fresh mint, plus more for garnish
4 ounces feta cheese

Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium.

Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.

Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.

Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. (Note: Save yourself a pan by using an ovenproof skillet. Place it directly in the oven to finish.) Crumble feta over top.

Place in oven and bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes.

Food/Wine Pairing: This dish screams for a light and citrusy wine. Pour your favorite Pinot Grigio or Sauvignon Blanc. If you have a favorite Greek white, honor the feta in this dish by uncorking it.