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How To make Herbed Shrimp and Feta Casserole
2 lg Eggs
1 c Evaporated milk
1 c Plain yogurt
3 oz Feta cheese,crumbled
1/3 lb Swiss cheese,shredded
1/3 c Fresh parsley,chopped
1 ts Dried basil
1 ts Dried oregano
4 Garlic cloves,minced
1/2 lb Angel-hair pasta,cooked
1 cn Mild chunky salsa (16 oz)
1 lb Med shrimp,peeled,uncooked
1/2 lb Mozzarella cheese,shredded
From "Come On In," an award-winning cookbook from the Junior League of Jackson, Miss. It's available at some bookstores, or order it from the junior League of Jackson for $21.95 plus $2.75 shipping and handling (check, money order, Mastercard or Visa) at P.O. Box 4709, Jackson, Miss. 39296-2357 Heat oven to 350'F. Coat bottom and sides of an 8x12" baking dish with cooking spray. In separate bowl, blend eggs, milk, yogurt, feta and Swiss cheeses, parsley, basil, oregano and garlic. Spread half the pasta over bottom of baking dish. Cover with salsa. Add half the shrimp. Spread remaining pasta over shrimp. Pour and spread egg mixture over pasta. Add remaining shrimp and top with mozzarella cheese. Bake 30 minutes. Remove from oven and let stand 20 minutes before serving.
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How to Make Ina's Garlic and Herb Roasted Shrimp | Barefoot Contessa: Cook Like a Pro | Food Network
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Garlic & Herb Roasted Shrimp
Recipe courtesy of Ina Garten
Total: 40 min
Active: 20 min
Yield: 4 servings
Level: Easy
Ingredients
1/4 pound (1 stick) unsalted butter
2 tablespoons good olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large lemons
2 pounds (8- to 10-count) shrimp, peeled with the tails on
1 teaspoon coarse sea salt
4 slices country bread, toasted
Directions
Preheat the oven to 400 degrees.
Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
Make it Ahead by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved
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How to Make Ina's Garlic and Herb Roasted Shrimp | Barefoot Contessa: Cook Like a Pro | Food Network
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