Greek-Style Shrimp and Feta Bake
with Buttery Rice and Basil
Greek-style shrimp, sweet cherry tomatoes and feta combine for a flavour-packed bake! The Greek pesto will permeate every inch of tonight's meal! A base a buttery wild rice adds to the luxury of this easy weeknight family shrimp dinner!
Ingredients: Shrimp • Jasmine rice • Baby tomatoes • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Shallot • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Fresh basil • Garlic.
Tags:
Quick
•New
Allergens:
Shrimp
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time25 minutes
Cooking Time10 minutes
DifficultyMedium
Ingredients
serving amount
285 g
Shrimp
¼ cup
Roasted Pepper Pesto
113 g
Baby Tomatoes
¼ cup
Feta Cheese, crumbled
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
7 g
Basil
¾ cup
Jasmine Rice
Not included in your delivery
0.26 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Butter*
Nutrition Values
Calories650 kcal
Fat28 g
Saturated Fat14 g
Carbohydrate74 g
Sugar4 g
Dietary Fiber2 g
Protein29 g
Cholesterol240 mg
Sodium1500 mg
Trans Fat1 g
Potassium500 mg
Calcium175 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•8x8" Baking Dish
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
2
- Peel, then mince or grate garlic.
- Peel, then thinly slice shallot.
- Halve tomatoes.
- Drain, rinse, then pat shrimp dry with paper towels.
3
- To an 8x8-inch (9x13-inch) baking dish, add shrimp, 2 tbsp (4 tbsp) butter, tomatoes, pesto, shallots and garlic. Season with salt and pepper, then stir to coat.
- Bake shrimp in the middle of the oven for 6-8 min, until cooked through.
4
- When rice is done, add 1 tbsp (2 tbsp) butter. Season with salt and pepper, then fluff with a fork.
- Thinly slice basil.
5
- To the baking dish with shrimp, add feta. Toss to combine.
- Divide rice between plates. Top with baked pesto shrimp and veggies.
- Sprinkle basil over top.
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