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DEL.ICIO.USMediterranean Shrimp
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Cuisine: Mediterranean Seafood
IN THE KITCHEN WITH . . . LAURA POWERS HILL, ATLANTA
Mediterranean Shrimp
Nominated by Katie Kelly Bell
"Laura and her family spend every weekend driving from Atlanta to their Blue Ridge lake house. They frequently invite guests to share their home, and the cooking is always a highlight. Our family is often on the guest list, and we have had ample opportunity to watch Laura in action.
"She can handily take a pantry of mismatched items and prepare something delicious. I have never met a person with such an open mind about food. Laura will cook anything. She often has to, as her husband is an avid hunter and she is called upon to transform various local fauna into tasty dishes. Her in-laws regularly provide her with bounty from their farm, and she manages to create numerous variations of the week's featured vegetable.
"Whether she's serving up a platter of spicy venison tacos to a posse of eager toddlers or elk burgers to her guests, Laura makes sure everyone is happy and well-fed."
Laura Powers Hill's reflections on food go much deeper than her cooking style, which, she says, is "fast, loose and easy."
She maintains a lifelong respect for the food she puts on her table and an appreciation of the natural processes and the people that play a part in putting it there. Add to this a sense of adventure, creativity and curiosity, and you have a cook who can spend a season thinking up 50 ways to serve an eggplant or take a few moments to whip up a stew of braised wild rabbit with kalamata olives.
Hands on time: 15 minutes Total time: 35 minutes Serves: 6
Ingredients:
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1 1/2 pounds raw shrimp
2 large tomatoes, coarsely chopped, with their juice
1/4 cup olive oil
4 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
3/4 cup crumbled feta cheese
1 pound lemon-pepper linguine
Instructions:
Preheat oven to 425 degrees. Bring a large pot of water to a boil. In a large baking dish, combine the shrimp, tomatoes and their juice, olive oil, garlic, salt, pepper, oregano and feta cheese. The mixture should make a shallow layer in the pan. Add linguine to boiling water and cook according to directions. Bake the shrimp mixture for 8 minutes; remove from oven and stir. Cook for another 3 to 5 minutes, depending on the size of the shrimp, or until the shrimp are just cooked through. Serve the shrimp mixture over the drained pasta.
Notes:
"This recipe is really a no-brainer, " says Laura. "I do it for company all the time. People love it, and you can't believe how easy it is. It all goes into one dish and the only time-consuming thing is peeling the shrimp."
Plain or other flavored pasta can be substituted if lemon-pepper can't be found. As with all seafood, take care not to overcook. If desired, serve additional feta on the side.
Plain or other flavored pasta can be substituted if lemon-pepper can't be found. As with all seafood, take care not to overcook. If desired, serve additional feta on the side.
Nutrition:
Per serving: 506 calories (percent of calories from fat, 27), 32 grams protein, 61 grams carbohydrates, 3 grams fiber, 15 grams fat, 185 milligrams cholesterol, 606 milligrams sodium.
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