What to do with Leftover Shrimp

Want to know what to do with Leftover Shrimp?

After lunch at a local seafood restaurant with two friends - Mandy and Kris - I decided that I had to try to recreate one of the delicious appetizers that we had. Instead of the mozzarella and Parmesan cheese the restaurant used, I used feta cheese. I also added mushrooms, leftover shrimp I wanted to use, and diced tomatoes. This recipe is easy and just as good - if not better - than the restaurant's version.

Shrimp Gratin with Tomatoes and Feta Cheese

• 1 1/2 to 2 lbs. shrimp - tails off and peeled
• 3 tbsp. Extra-Light Virgin olive oil
• 1/2 tsp. minced onion
• 1 can (14 1/2 oz.) diced tomatoes - undrained
• 1/4 tsp. garlic
• 6 oz. crumbled feta cheese (or more)
• PAM cooking spray
• salt and pepper to taste
• 2 small cans mushroom stems and pieces - drained (or fresh if you have it on hand)

Preheat oven to 450 degrees F. Spray a medium-sized baking dish with PAM and set aside.

Place peeled shrimp in a mixing bowl and season with salt and pepper, and 1/2 of the minced onion. Toss gently. Heat 1/2 of the olive oil in a skillet over medium heat. When the oil is hot, stir fry half of the shrimp in the skillet until the shrimp is golden on the outside - about 1 to 2 minutes. When the shrimp is done , place that batch into the baking dish. Add the other half of the shrimp to the skillet. When it is warm, repeat the steps with the other half of the shrimp. Add to the baking dish. Sprinkle half of the feta cheese over the top of the shrimp.

The skillet should still have some residual olive oil in the bottom - which you will need for the tomatoes. Add the undrained can of diced tomatoes to the skillet, as well as the mushrooms. Gently stir fry the mixture until the tomatoes and mushrooms are cooked and heated through. (It may take a little longer if you use fresh mushrooms) - about 10 minutes.

Pour the tomato and mushroom mixture over the top of the shrimp in the baking dish until the shrimp is covered. Sprinkle the garlic salt on top and then the remainder of the feta cheese. Bake in the preheated oven until cheese melts and/or bubbles. You have to watch the dish - you may have to cook it longer or shorter than I did based on your own oven. (I left it in the oven about 18 minutes).

Shrimp Gratin with Tomatoes and Feta Cheese

Shrimp Gratin with Tomatoes and Feta Cheese

People who know me, know that I hate to throw anything out if there's a chance that it can be used for something else - or sold on eBay! HA! So, when we made shrimp the other night, we had a lot leftover and I wanted to find a way to make something with it.

Last week, I had lunch at a local seafood restaurant with two colleagues - Mandy and Kris - and we ordered an appetizer to share. It was made with shrimp, cheeses, and a cream sauce. It was delicious, but very messy to eat. We spread the shrimp mixture onto little pieces of toasted garlic bread that came with it. While I loved the mozzarella and Parmesan cheese the restaurant used to prepare the dish, I decided to try feta cheese, which would give it a more distinct flavor - and would be less messy. I was very pleased with the outcome, which is the recipe I am sharing with you now. If you like feta cheese, you will like this dish. ENJOY!!

• 1 1/2 to 2 lbs. cooked shrimp - tails off and peeled
• 3 tbsp. Extra Light Virgin olive oil
• 1/4 tsp. minced garlic - and then another 1/4 tsp. minced garlic
• 1 can (14 1/2 oz.) diced tomatoes with juice
• 6 oz. crumbled feta cheese - or you can use two containers if you REALLY like feta cheese
• salt and pepper to taste
• 2 small cans mushroom stems and pieces - or you can use fresh if you have fresh on hand
• 1/4 tsp. garlic salt
• PAM cooking spray

Preheat oven to 450 degrees F. Spray a medium-sized baking dish with PAM and set aside.

Place peeled shrimp in a mixing bowl and season with salt, pepper, and minced onion. Toss gently. Heat 1/2 of the olive oil in a skillet over medium heat. When the oil is hot, stir fry half of the shrimp in the skillet until shrimp is lightly golden on the outside - about one minute. When the shrimp is done, place that batch into the baking dish. Add the other half of the olive oil to the skillet. When it is warm, repeat the steps with the other half of the shrimp. Add to the baking dish. Sprinkle half of the amount of feta cheese you want to use over the top of the shrimp.

The skillet should still have some residual olive oil in the bottom - which you will need for the tomatoes. Add the undrained can of diced tomatoes to the skillet, along with the mushrooms. Gently stir fry the mixture until the tomatoes and mushrooms are heated through - about 10 minutes.

Pour the tomato and mushroom mixture over the top of the shrimp in the baking dish until the shrimp is covered. Sprinkle the garlic salt on the top and then the remainder of the feta cheese. Bake in the preheated oven until the cheese melts and/or bubbles slightly. You have to watch the dish - you may want to cook it longer or shorter than I did. (I left it in there about 15 - 16 minutes)