Ingredients
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3 tbsp olive oil, divided
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2 large shallots, finely chopped
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1 jar (24 oz) Bertolli ® d'Italia Marinara Sauce
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1 tbsp coarsely chopped fresh oregano
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1 1/2 lbs uncooked jumbo shrimp, peeled, deveined (21/25 count)
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3/4 cup crumbled feta cheese
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1 cup multi-colored grape tomatoes, halved
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1/4 cup loosely packed Italian parsley leaves
Steps
1
Preheat broiler to High.
2
Heat 2 tablespoons oil in large oven-proof skillet on medium heat. Add shallots; cook 3-4 min. or until edges begin to brown. Stir in sauce and oregano; bring to a simmer. Remove pan from heat. Arrange shrimp in single layer on top of sauce. Cook, covered, 3-4 min. or until bottoms of shrimp are opaque. Top with cheese and tomatoes.
3
Broil 5-6 min. or until cheese begins to brown and shrimp turn pink. Sprinkle with parsley. Drizzle with remaining oil before serving.
Comments
Recipe provided by Bertolli®.