BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 18 2013

Make Ahead - Shrimp With Roasted Peppers and Feta

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(The shrimp and peppers can be assembled and refrigerated, unbaked, for up to 1 day.)

    1 1/2 pounds large shrimp, peeled and deveined
    1 12-ounce jar roasted red peppers, drained and cut into 1-inch pieces
    1 bunch scallions, sliced
    2 cloves garlic, sliced
    2 tablespoons olive oil
    kosher salt and black pepper
    8 ounces Feta

Heat oven to 400° F. In a large bowl, combine the shrimp, red peppers, scallions, garlic, oil, and ½ teaspoon each salt and pepper.
Divide the mixture among 4 individual baking dishes, top with the Feta, and bake until the shrimp is opaque throughout, 15 to 18 minutes.