Baked Shrimp with Tomatoes and Feta

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Directions

Preheat the oven to 425 degrees F.

Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.

Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

From Ellie Krieger
http://www.foodnetwork.com/recipes/ellie-krieger/baked-shrimp-with-tomatoes-and-feta-recipe/index.html

Dry rub shrimp, roasted broccoli with walnuts and onions and rice

Sunday March 28, 2009

Shrimp with Dry Rub

Memphis Blues All-Purpose Dry Rub

1 cup dried parsley
1 cup sugar
1 cup Lawry’s Seasoned Salt
2 Tbsp. ground black pepper
3 Tbsp. garlic powder
3 Tbsp. onion powder
3 Tbsp. oregano
3 Tbsp. sweet paprika
1 Tbsp. mustard powder
1 Tbsp. celery salt
a pinch of cayenne pepper

Mix all; store in an airtight container for up to 6 months. Use on pork, chicken, turkey or fish. (Or shrimp!)

Then this is all it takes: you throw in a generous pat of butter, cut it with olive or canola oil if you like, into a hot pan, and when the foam subsides, throw in your shrimp (as many as you want to make) and a generous spoonful of the rub. (I threw in a crushed clove of garlic too, since my rub was garlic-free.) Toss them about in the pan for a couple minutes, just until they turn opaque - don’t overcook them, or they will curl up tight and end up tough - and pour out into a serving dish.

From: http://dinnerwithjulie.com/2008/07/27/day-209-barbecue-shrimp-corn-tortillas-and-guacamole/

This dish is fantastic. Soooo good.

Then I cooked from the Robin Miller cookbook: Robin to the Rescue

Roasted Broccoli with Red Onion and Walnuts
6 cups broccoli florets
1 small red onion, cut into 2-inch wedges
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped walnuts
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp dried thyme

Preheat oven to 450 F

In large bowl, combine the broccoli (I added trimmed green beans, chopped in half and used less broccoli), onion, oil (1 used 2 tbsp since 1 tbsp didn't seem to be very much), salt and pepper. Toss to coat vegetables with oil. Arrange on a large baking sheet in a single layer and roast for 10 mins.

Meanwhile in small bowl, combine the walnuts, vinegar, honey and thyme. Remove the baking sheet from the oven and sprinkle with walnut mixture over the top (I would double this part - seriously! Soooo good). Return to the oven and roast until the broccoli is tender-crisp and the walnuts are golden brown, about 10 more minutes (I would go 11 minutes).