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Lean shrimp is tossed with zucchini, Asian egg noodles, and a spicy Sriracha sauce to create a quick weeknight dinner.

Spicy Shrimp and Zucchini Lo Mein

When I left for vacation late last month, I knew my garden wouldn’t last much longer. The tomato plants were still bearing fruit but the fruit seemed to be getting eaten more quickly than it did earlier in the summer, and the plants looked wilty and sad. Even the zucchini plant looked like it was slowly dying, even as it continued to get larger and continued to flower.

My predictions weren’t far off. When I returned from vacation, I started to pull my tomato plants. The herbs were still thriving, so those got pruned back (hello, pesto and sage leaves for my freezer!) with hopes that I’ll continue to get fresh herbs for another month or two. The zucchini plant isn’t looking great, but I’m still harvesting at least one zucchini each week so it’s going to stay a little bit longer. But while I love grilled zucchini and baking with it, I badly needed a change.

Spicy Shrimp and Zucchini Lo Mein

Enter this lo mein dish. While spicy enough that I had to tweak the recipe a bit, it was a hit in the house. I will warn you that even after tweaking the recipe, it’s still has a bit of kick from the sriracha, so if you can’t handle the heat, don’t bother trying it. That being said that even the spicier of the two versions, my husband and I enjoyed enough to know that we’d be making the recipe again and again. Bursting with flavor, it’s a quick weeknight meal.


Spicy Shrimp & Zucchini Lo Mein

Serving Size: 4


  • 1 8-10 oz. package of lo mein or other Asian egg noodle
  • 1 Tbs. unsalted butter
  • 1/4-1/2 tsp. red pepper flakes
  • 2 eggs
  • 2 Tbs. extra virgin olive oil, divided
  • 1 lb. large or jumbo shrimp, peeled and deveined
  • 2 small to medium or 1 large zucchini, cut into pieces about 1 inch wide and 1/2 an inch thick (will half moon shaped or triangular wedges depending on the size of your zucchini)
  • 3 cloves garlic, minced
  • 1 1/2 Tbs. brown sugar (light or dark)
  • 4 Tbs. low-sodium soy sauce
  • 1 1/2 Tbs. Sriracha hot sauce
  • 1/2 tsp. ground ginger
  • 1/4 c. chopped fresh cilantro, divided
  • 1/4 c. chopped fresh chives (or scallions), divided


  1. Cook egg noodles according to package, while preparing the stir fry.
  2. Heat butter in a large skillet over medium-low heat. When melted, add red pepper flakes and eggs. Whisk eggs until cooked throughout and thoroughly scrambled. With a slotted spoon, remove eggs from skillet and put in a bowl on the side.
  3. Add 1 Tbs. of the olive oil to the skillet. When hot, add shrimp, cooking for 2 minutes on each side until browned on the outside and cooked throughout. Use a slotted spoon to move shrimp to the bowl with egg.
  4. Add remaining olive oil to skillet. When hot, add zucchini and garlic, sauteing for about 5 minutes, stirring occasionally, until zucchini is beginning to brown on the outside but isn't soft.
  5. While zucchini is cooking, make the sauce. In a small bowl, whisk together brown sugar, soy sauce, Sriracha, and ginger.
  6. When zucchini is browned, increase heat to medium. Add shrimp, egg, and cooked (drained) noodles to the skillet with the zucchini. Toss with prepared sauce. Saute mixture for 3-5 minutes, tossing every minute or two to ensure that everything is coated in sauce. In the last minute, stir in half of cilantro and half of chives or scallions. Saute for one more minute.
  7. Transfer to a serving bowl. Sprinkle with remaining cilantro and chives.
  8. Serve immediately.
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Recipe Notes:

  • This recipe has been tweaked to add more shrimp and a bit more zucchini as well as to reduce the heat. I also swapped out the scallions for chives, which I had in my garden. I prefer the subtle flavor of chives to the scallion’s stronger flavors anyway, but use whichever you prefer.
  • I’ve made this recipe with both lo mein noodles as well as a thinner egg noodle (seen in these photographs) and both came out well, although I preferred the thinner noodle to the lo mein noodle. The key here, however, is that both varieties are egg noodles – not rice noodles. Look for that on the package.

This recipe was adapted from Baker by Nature


Spicy Shrimp and Zucchini Lo Mein on Books n' Cooks



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Prosciutto Wrapped Salmon and Brie

It feels like spring has been approaching for weeks. Apart from a freak storm (that actually ended up being a bit disappointing) this past week, there’s been no snow for us this year, and very few really cold days. Instead, this winter has been filled with the kids running in the yard, trips to the playground, and happy hours on patios. The season for warm soups, stews and comfort foods was pretty short this year. With the warm weather, I’ve been switching to lighter meals with fresh ingredients. Spring foods are making an appearance just a little bit earlier than usual.

Prosciutto Wrapped Salmon and Brie and Roasted Brussels Sprouts

My hubby and I don’t eat a lot of seafood – for me, even less since I had Miss. Hazelnut (the aversion of seafood never completely disappeared after she was born) – but this recipe has a special meaning for us. It was the first meal my hubby ever cooked for me, what we consider to be our first date. My hubby laughingly told me the story of getting the recipe from a friend and calling with numerous questions. What’s prosciutto? What’s a zester? Do I have to do that? All of this to impress the new girl in town. The unexpected meal was delicious, the perfect first date.

This recipe is my version of that dish – almost 10 years later.

Prosciutto-Wrapped Salmon with Brie

By Books n’ Cooks

Serves 6


  • cooking spray
  • 6-6 oz. salmon filets, with skin removed
  • 6 oz. brie
  • 12 thin slices prosciutto

Preheat oven to 450F.

Line a baking sheet with parchment paper and spray with cooking spray. Set aside.

Place 1 oz. brie on top of each piece of salmon. Wrap each brie-topped salmon piece tightly in two slices of prosciutto, overlapping the slices slightly. Place on prepared baking sheet.

Bake for 12-15 minutes until salmon is cooked throughout.

Serve immediately with your favorite side dishes. (I served it over couscous with a side of roasted Brussels sprouts, pictured above.)

Prosciutto Wrapped Salmon and Brie by Books n' Cooks

And here are some more easy, spring recipes for you!


Cakes, Pies, and Sweets

Cookies and Bars

Main Courses



Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.



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   Rich & Easy Clam Chowder takes just minutes to prep, and then simmers away in the slow cooker for an easy evening meal.

Rich & Easy Clam Chowder (Slow Cooker)

I first made a version of this Rich & Easy Clam Chowder years ago, back when I had just started this blog. The original post is embarrassing – I didn’t even include a picture. Insane, right?! Despite the sad state of that post, people continue to visit it, so I finally decided it was time to update the recipe – and National Soup Swap Day was the perfect excuse to do so.

Since I had never heard of National Soup Swap Day before this year, I’ll give you a bit of the background, compliments of Soup Swap. The holiday was officially founded on 2006 and has its roots in a Seattle man named Knox Gardner, who started swapping soup with his friends in an effort to bring some variation in soups (some times one batch is just too much to finish!) during a dreary season. Today, Soup Swap is on a mission to encourage healthy eating and community spirit through soup.

Rich & Easy Clam Chowder


This Rich & East Clam Chowder does make quite a large portion – easily enough to feed 6 – and is a comforting lunch or dinner during these cold weather months. As I went to remake my old recipe, I struggled to find the products I used. Everything was in different sizes, if I could find it at all, and many in different variations. So this recipe has been updated with what I was able to find in my local supermarket. I also added a bit more clams and did a bit more tweaking of the prep and quantities. I didn’t have any – I’m actually not a fan of clam chowder – but my hubby at it for 3 days straight, so I’ll call it a winner.

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Rich & Easy Clam Chowder


  • 1 Tbs. olive oil
  • 1/2 onion, chopped
  • 2 18.5 oz. cans of New England Clam Chowder
  • 2 18.5 oz. cans of creamy potato soup (I used one with bacon and cheese)
  • 3 6 1/2 oz. cans chopped clams, drained of juices
  • 2 Tbs. butter
  • 1 pint half-and-half
  • 1 Tbs. ground pepper


  1. Place olive oil and onion in a microwave safe bowl. Stir to coat. Microwave for 45-90 minutes, stirring halfway through, until onions are translucent.
  2. Add onion and remaining ingredients to the crock of a slow cooker. Stir to combine.
  3. Cook on low for 3-4 hours, stirring occasionally.
  4. Serve hot, with oyster crackers or saltines.
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Thanks to Kate at Kate’s Recipe Box for hosting today’s group of bloggers in their celebration of National Soup Swap Day. Check out their creations, below!

Slow Cooker Clam Chowder on Books n' Cooks
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Shrimp with Spicy Peanut Sauce.


One of the things I enjoy most about summer is that most of the weeknight cooking is relegated to my hubby. I prep the meal – usually some sort of protein and veggie – and he grills it. This gives me an extra few minutes each day to relax or play with the little one (at this point, it’s usually less playing together and more, me chasing after her as she climbs up the stairs or pulls things off pantry shelves).

This recipe is quick and easy for your summer entertaining. Prep the peanut sauce earlier in the day, grill up some shrimp, and serve. There’s only about 15 minutes total prep and cook time, and that’s if you’re cooking the shrimp instead of talking your hubby into it. I’d recommend serving the shrimp hot, but room temperature is fine too.

Shrimp with Spicy Peanut Sauce

Adapted from Fine Cooking No. 96

Serves 6-8 as an appetizer, Yields 1 c. Sauce


  • 1 medium limes
  • 1/2 c. creamy natural peanut butter
  • 2 tsp. Aisan garlic chili paste or sauce, more to taste
  • 3 Tbs. chopped fresh mint, more for garnish
  • 1 1/2-2 lbs. cooked shrimp (I grilled them with a little olive oil, salt, and pepper)

In a food processor, combine zest from 1 lime, juice from two limes, peanut butter, garlic chili sauce, 3 Tbs. mint, and 1/4 c. cold water. Process until smooth. Taste – add additional chili paste if you’d like a spicier sauce. Add an additional tablespoon or two of water and/or lime juice for a looser consistency.

Serve with cooked shrimp, either hot or at room temperature.

Shrimp with Spicy Peanut Sauce

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Crab CakesCrab cakes are one of my favorite special occasions dinners. My family makes them most years for our meatless Christmas Eve dinner, and I made them for my husband one Valentines Day. When I was planning a bridal shower luncheon for my seafood-loving best friend, I knew immediately that these crab cakes would be on the menu. Not only are they delicious, but the creole meuniere sauce elevates them to another level.

Recipe Note: The below recipe for Creole Meuniere Sauce is half of the original recipe. I’ve even gone so far as to make half of the recipe listed below. The sauce is amazing but very rich, and a little bit goes a long way.

Crab Cakes with Creole Meuniere Sauce

Adapted from Emeril Lagasse (here and here)

Makes 10 crab cakes

Ingredients for the Crab Cakes:

  • 2 Tbs. extra-virgin olive oil
  • 1 c. diced yellow onions
  • 1/2 c. diced celery
  • 1/2 c. diced bell peppers
  • 1 Tbs. minced garlic
  • 1 lb. lump crab meat, drained and cleaned
  • 2 Tbs. fresh lemon juice (1 lemon)
  • 2 Tbs. dijon mustard
  • 1/2 c. mayonaisse
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. Tabasco sauce1/2 c. chopped scallions
  • 2 Tbs. finely chopped fresh parsley
  • 1 1/2 c. plain breadcrumbs, divided
  • 1/4 c. all-purpose flour
  • 1 egg
  • 1 Tbs. water
  • 1/4 tsp. pepper
  • vegetable oil for frying
  • 3 tsp. Emeril’s creole seasoning (recipe below)

Ingredients for the Creole Meuniere Sauce:

  • 1/2 c. Worcestershire sauce
  • 1/4 c. chopped yellow onions
  • 1 bay leaf
  • 1 lemon, peeled with pith discarded and quartered
  • 1/4 c. + 2 Tbs. heavy cream
  • 2 sticks unsalted butter, cut into dice
  • 1/4 tsp. Emeril’s creole seasoning (recipe below)
  • scallions, chopped (for garnish)

Ingredients for Emeril’s Creole Seasoning:

  • 2 1/2 Tbs. paprika
  • 2 Tbs. kosher salt
  • 2 Tbs. garlic powder
  • 1 Tbs. black pepper
  • 1 Tbs. onion powder
  • 1 Tbs. cayenne pepper
  • 1 Tbs. dried leaf oregano
  • 1 Tbs. dried thyme

Make the Crab Cakes: Heat olive oil in a medium pan over medium heat. Add onions, celery and bell peppers, sauteing until softened, about 5 minutes. Season with salt and pepper. Add garlic and saute for another 2 minutes. Remove from heat and allow to cool.

While vegetables are cooling, combine mustard, mayo, Tabasco, and Worstershire in a small bowl. Set aside.

In a large mixing bowl, combine crab meat and lemon juice. Fold in cooled vegetables, scallions, and parsley. Fold in mayo mixture as well as 1/2 c. bread crumbs and 1 tsp. creole seasoning.

Take 3 shallow bowls and prep the breading. In the first bowl, combine flour and 1 tsp. creole seasoning. In the second bowl, combine egg and water. In the final bowl, combine remaining 1 c. bread crumbs with 1 tsp. creole seasoning.

Heat vegetable oil in a large skillet set over medium heat. Use a 1/3 cup measuring scoop, portion crab mixture into 10 equal portions, patting each to 1-inch thick cakes. Dip first in flour mixture, then in egg mixture, and finally in bread crumb mixture. Fry until golden brown, about 4 minutes on each side.

Allow to drain slightly on a paper towel-lined plate before serving with creole meuniere sauce. If preparing ahead of time, crab cakes can be warmed in an oven.

Make the Creole Meuniere Sauce: In a small saucepan over medium heat, combine Worcestershire sauce, onion, bay leaves, and lemon. When mixture starts to warm, mash lemons with the back of a wooden spoon to release the juices. Bring to a boil

Reduce heat and simmer until thick. Whisk in cream. Then whisk in butter, a little bit at a time. Finally, stir in creole seasoning. Strain through a find mesh sieve. Garnish with scallions and serve over crab cakes.

Make the Creole Seasoning: Combine all ingredients in an airtight container. Shake well. Yields 1/2 cup.

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I’ve really been craving scallops lately. I’ve been drooling over googlereader recipes, pinning new recipes… I just can’t stop thinking about them. I was going to splurge on them for dinner one night a couple of weeks ago – when I was home alone, drinking a citrus martini and blogging – but I completely forgot to get them at the grocery store. There was no way I was going back to get them – the store was particularly crowded and had a short power outage which added to the madness. Last week, with my hubby out of town, I indulged with two of my besties. A light, tasty meal, a little wine… it was the perfect way to break up the week.

This was the first time I’ve ever made scallops and it was a great success. I did make sure all of the ingredients were prepped beforehand, which helped ensure that the scallops were cooked properly. In fact, the scallops were cooked perfectly. Melt in your mouth perfectly. The herb-butter sauce gave the dish an indulgence I don’t often find in quick-cooking meals, making these scallops great for a weeknight dinner or a special occasion.

I still haven’t satisfied my scallop craving, so you might be seeing another recipe or two over the next couple of weeks.

Serve with a couscous and  side salad for dinner, or for an appetizer. I served Pinot Grigio with this dish but you can also try a Oregon Pinot Gris per Fine Cooking‘s recommendation.

Seared Scallops with Herb-Butter Sauce

Adapted from Fine Cooking No. 72 (p. 49)

Serves 2-3


  • 1 lb. large sea scallops
  • 4 Tbs. unsalted butter, divided
  • 1 Tbs. extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • 2 Tbs. finely diced shallots (from 1 medium-sized shallot)
  • 1/4 c. dry white wine
  • 1/4 c. finely chopped mixed fresh herbs (i.e. 1/8 c. chopped parsley and 1/8 c. chopped chives)
  • 1/4 tsp. grated lemon zest (from 1/2 a lemon)
  • lemon wedges, for serving (optional)


  1. Prep the Scallops: If scallops don’t come with the muscle removed, remove the muscle from the side of each scallop. Rinse under cold water to remove any grit and pat dry with paper towels. If desired, cut scallops in half (mine were huge – I cut them in half so that the portions didn’t look so tiny). Set aside.
  2. Mise en Place: If you haven’t prepped your ingredients – chopped and measured your herbs, zested your lemon, etc. – do so now. The scallops cook very quickly – you want to make sure your ingredients are ready to go so that you don’t overcook the scallops or burn the herb-butter sauce.
  3. Cook the Scallops: Heat a 10-12 in. skillet (I used a cast-iron one) over medium-high heat. Add 1 Tbs. butter and olive oil, heating until hot and starting to sizzle. Check scallops and pat dry again, if necessary. Season with a little salt and pepper and place in pan in a single layer. Cook 2-4 minutes per side, until browned and crisp. Flip and cook another 2-4 minutes. Move to a clean plate set near the stove to keep warm.
  4. Make the Pan Sauce: Lower heat to medium and add 1/2 Tbs. butter. Once melted, add shallots, cooking until soft, about 1 minute. Add wine and cook until reduced by half, another minute or two. Use a wooden spoon to get up any bits from the bottom of the pan. Add herbs, lemon zest, and remaining butter, cut into 3-4 pieces. Whisk until butter is melted.
  5. Finishing Up & Serve: Return scallops to pan. Using tongs or spoon, toss scallops to coat in sauce.  When scallops are warmed through, remove and serve immediately, with lemon wedges if desired.
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I don’t like football, so the Super Bowl is not very exciting for me. I’ll go to the party, book in hand, and will read if I can’t convince someone to sit on the sidelines and chat. However, I can’t complain too much, it gave me the perfect excuse to make crab dip again.

I found this recipe late last year and immediately loved it. It is thick with a pound of lump crab meat and freshly grated pepper jack cheese, which gave it just a little bit of a kick. If you don’t like the extra spicy, I’m sure a mozzarella or other melty cheese would work just fine.

Crab Dip with a Kick

Adapted from Paula Deen’s Hot Crab Dip Recipe


  • 1 lb. jumbo lump crab meat
  • 1 c. shredded pepper jack cheese
  • 3/4 c. mayonnaise
  • 1/4 c. plus 2 Tbs. grated Parmesan, divided
  • 2 cloves minced garlic
  • 3 Tbs. Worcestershire sauce
  • 2 Tbs. fresh lemon or lime juice
  • 1 tsp. hot pepper sauce
  • 1/2 tsp. dry mustard
  • 1/2 tsp. kosher salt
  • 1/2 tsp. pepper


  1. Preheat oven to 325F.
  2. In a large mixing bowl, combine all ingredients.
  3. Pour into an oven-safe bowl, sprinkle with remaining 2 Tbs. Parmesan, and cook for 40 minutes, until hot throughout and slightly browned on top.

Serve hot with fresh bread, crackers, or tortilla chips

Preparation time: 10 minutes

Cooking time: 20 minutes


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My hubby loves crab cakes but I don’t make them very often, both because fresh crab is expensive and they tend to be a bit time-consuming. I always make Emeril’s crab cakes – a meaty crab cake tossed with Italian seasoned breadcrumbs, bell peppers, and all sorts of other goodies, fried, and then topped with a lemon-butter sauce that’s has a kick from “Emeril’s essence,” his “bam!”

I love Emeril’s recipe, but for some reason, I wanted a change. These mini crab cakes were a less time-consuming to make than Emeril’s. There was less prep work and no frying. Instead, panko breadcrumbs and Parmesan make a little crust for a creamy crab mixture. Pop them in the oven and you’re good to go.

I can’t emphasis how much everyone enjoyed the crab cakes. I made a double batch (over 50 mini crab cakes) and within half an hour, they were all gone and I had three request for the recipe. This new recipe was most definitely a success!

Mini Crab Cakes

Adapted from Bon Appétit (April 2009) via Annie’s Eats

Makes 24+ crab cakes


  • 8 oz. cream cheese, at room temperature
  • ¾ c. grated Parmesan cheese, divided
  • 1 large egg
  • ¼ c. sour cream
  • ½ tsp. lemon zest
  • 3 Tbs. minced fresh chives, divided
  • ¼ tsp. kosher salt
  • ¼ tsp. cayenne pepper
  • 8 oz. fresh lump crab meat, patted dry and coarsely chopped
  • 1 c. panko breadcrumbs
  • 4 Tbs. unsalted butter, melted


  1. Preheat oven to 350F.
  2. In a stand mixer, beat cream cheese, 1/4 c. Parmesan and egg on medium speed until just combined.
  3. Add sour cream, lemon zest, 1 Tbs. chives, kosher salt, and cayenne pepper. Beat to combine.
  4. Fold in crab meat and set aside.
  5. In a small bowl, combine panko breadcrumbs, remaining 1/2 c. Parmesan, and remaining minced chives.
  6. Spray a mini muffin tin with cooking spray. In each cup, place 1 tablespoon of breadcrumbs, pressing down slightly to form a crust. Top with another heaping tablespoon of the crab mixture. Sprinkle with a little more of the breadcrumbs.
  7. Bake at 350 for 30 minutes, until crab cakes begin to brown.
  8. Garnish with fresh chives, if you’d like. Serve hot.+

* While the crab cakes are best hot, I have served them at room temperature.

Make Ahead: Crab mixture can be made up to one day in advance. According to the recipe, the crab cakes may be made up to two hours in advance, and reheated in the oven for 6-8 minutes just prior to serving. I made them several hours ahead of time and reheated them according to these directions, and they still came out great.
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A while ago, I received a copy of Williams Sonoma’s Cooking for Friends as a gift. Every month or so, I take out the book and look through it, my mouth watering at the delicious-sounding recipes and the incredible photos. However, some of the recipes are a little fancier than my crowd is used to, so alas, I never got around to making any.

For my birthday last month, I decided to raise the bar and fancied-things up, to include a recipe from this cookbook. Hubby and I had about 20 people over the house for cocktails. I went all out and made two birthday cakes (I couldn’t decide which I wanted more and the vote to my friends was split), a cocktail, and three appetizers. Here’s what the menu included:

Amaretto Sour with Prosecco
Almond Cake with Raspberry Layers & Amaretto Buttercream
Toffee Brownie Torte
Cheese-Stuffed Mushrooms
Shrimp-Mango Salad
Baked Fontina & French Bread

I was excited to try the shrimp-mango salad – a little fancier than the usual appetizer and elegantly served in these mini-martini glasses. Neither me nor my guests were disappointed. It was nice and light, tangy and sweet, the perfect addition to our cocktail party.

Modifications: I used all shrimp instead of a combination of shrimp and crab, as reflected in the recipe below. I skipped the avocado because mine didn’t ripen in time (plus allergies).

Shrimp-Mango Salad

Adapted from Shrimp, Crab and Avocado Salad in

Williams Sonoma’s Cooking for Friends (p. 62)

Makes 12+ servings in mini-martini glasses


  • 1 lb. cooked fresh shrimp, diced (or combination of fresh cooked crab and shrimp)
  • 1 mango, diced
  • 1/4 c. extra-virgin olive oil
  • 1/4 c. rice wine vinegar
  • 1/4 c. fresh lime juice
  • 1/4 c. cilantro, minced (plus sprigs for garnish)
  • 1 jalapeno, minced
  • 1 shallot, minced
  • sea salt
  • ground black pepper
  • 1/2 head butter lettuce, shredded
  • 1 avocado, diced
  • lime wedges

In a medium bowl, toss the mango, olive oil, vinegar, lime juice, cilantro, jalapeno, and shallot until mango is coated. Season with salt and pepper. Add shrimp (and crab), tossing until coated.

In your serving glasses, line the bottom with some of the butter lettuce, followed by the mango-shrimp mixture. Top with avocado (I would have tossed it in with the mango and shrimp at the last minute) and garnish with lime slices and sprigs of cilantro.

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I’m always looking for quick and easy weeknight recipes. Both the hubby and I work full-time, sometimes more than full-time, and either go to the gym or play some sort of sport almost every day of the week. As much as I love cooking and baking, it’s impossible for me to plan anything too ambitious for dinner with such a schedule. However, that doesn’t mean that I want dinner to be boring. I still want our dinners to be flavorful and different. This roasted shrimp recipe definitely satisfied those requirements. Ready in about 30 minutes, this shrimp recipe is packed with flavor from the oregano, tomatoes, and feta.

Serve with lemon slices, for a bit of freshness. I served it for dinner over rice, but this would also be phenomenal served over grilled slices of bread.

Roasted Shrimp with Feta (and Tomatoes)

Adapted from the Barefoot Contessa,  How Easy Is That? (p. 146-7)

Serves 4


  • 4 Tbs. good olive oil, divided
  • 1 Tbs. (3 cloves) minced garlic
  • 1/4 c. dry white wine or low-sodium chicken broth
  • 1 14-oz. can diced tomatoes
  • 2 tsp. tomato paste
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 1/4 lbs. jumbo shrimp (16-20 shrimp per pound), peeled and deveined (I remove the tails as well, but you can leave them on)
  • 5 oz. feta cheese, coarsely crumbled
  • 1 c. plain bread crumbs
  • 3 Tbs. fresh parsley
  • 1 tsp. grated lemon zest
  • 2 lemons (for serving, optional)

Lighten It Up: Use a little less feta cheese and half the amount of bread crumb topping.

In a large oven-proof skillet over medium heat, heat 2 Tbs. of the olive oil. Add garlic and saute for 1 minute. Add wine/chicken broth, cooking 2-3 minutes, until reduced by half. Add diced tomatoes, tomato paste, oregano, salt and pepper. Cook, simmering for 10-15 minutes until thickened slightly.

Meanwhile, preheat oven to 400 and in a small bowl, mix remaining 2 Tbs. olive oil, bread crumbs, parsley, and lemon zest. Set aside.

Turn off heat and layer shrimp, in a circle with tails up, over the tomatoes. Sprinkle feta and bread crumb mixture evenly over shrimp. Finish cooking in oven for about 15 minutes, until shrimp are cooked through and bread crumbs are golden brown.

Serve with slices of lemon.

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