Seafood often reminds me of summer and sun. Perhaps because it’s such a big part of my upbringing in Brazil. We used to spend summer vacations on the beach, eating fish and seafood every day from December to February (ah, the childhood/teenage days!).
However, you can also have seafood that is comforting, warm and healthy. Just perfect for Novembers and Decembers that are cold in this side of the hemisphere. This baked shrimp recipe is something I found online and made healthier. It is full of flavor from the cinnamon and spices and has great texture from the feta and tomatoes. Yum!
Baked shrimp with pan roasted fennel = $16.65 for 2 people (seafood makes takes this meal to the more expensive side, but still affordable)
- 2 cloves of garlic, chopped = $0.10
- 1/2 a medium onion, chopped = $0.33
- 2 tbsp of extra virgin olive oil, divided = $0.25
- 1/2 tsp of chili pepper flakes (or less, depending on how spicy you like it)
- 1/2 tsp of ground cinnamon
- 1/2 tsp of crushed ginger
- 2 or 3 medium tomatoes, chopped = $0.99
- 1 cup of canned crushed tomatoes + 1/2 cup of water = $1.00
- 1 lb of medium shrimp, peeled and deveined = $9.99
- 2/3 cup of crumbled feta cheese = $0.99
- 1 medium head of fennel, cut into 4 pieces = $3.00
- Salt and black pepper to taste
1- Preheat your oven to 350 F. While the oven is heating up, prepare your shrimp mix.
2- Heat 1 tbsp of olive oil in a large skillet. Cook the onion and garlic together, for about 5 minutes, stirring so you don’t burn the garlic.
3- Put in the cinnamon, ginger, pepper flakes and cook for just a minute more to develop the spices. Add the chopped tomatoes, the crushed tomatoes and the water. Season to your taste with salt and pepper. Lower the heat and leave it alone, under medium-low heat for about 10-12 minutes. Remove from the heat.
4- Season the shrimp with a little salt and pepper, and put it into the tomato mix. The shrimp will start to cook in the warm tomato sauce. Transfer everything to a glass baking dish, and top with the crumbled feta. Bake for about 20 minutes, under 350 F.
5- While the shrimp is baking, heat the remaining 1 tbsp of extra virgin olive oil in a shallow skillet. Season the fennel pieces with a little salt and black pepper. Cook the fennel under medium heat until it’s browned on all sides. You’re done!
Nutritional information per individual
- Calories = 527
- Carbs = 29g
- Protein = 51g
- Fat = 24g
- Fiber = 7.6g