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Baked Shrimp with Feta and Tomato
Drain the tomatoes before adding. Don't bother with vermouth. Replace butter with olive oil. Serve over rice or orzo.
Ingredients
  • ¼ cup butter
  • 1 tablespoon minced garlic
  • 1 ½ pounds large shrimp, peeled and deveined
  • ¼ teaspoon crushed red pepper flakes
  • ¾ teaspoon dried oregano
  • Salt to taste
  • ¼ cup chopped fresh parsley
  • ¾ cup dry vermouth
  • 1 (14.5 ounce) can diced tomatoes
  • 4 ounces crumbled feta
Steps
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