Shrimp and Avocado in a Spicy Sauce Appetizer
There is nothing better than a one-pot appetizer that is full of flavor! I love using my braising pan as it works perfect in the oven and serves beautifully! Thank you City Fish for the delicious Shrimp and all other ingredients at Shop Rite, E. Hartford, CT
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced (about 2 teaspoons)
- 2 (14.5-ounce) cans of no-salt-added petite diced tomatoes with their juices
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1 pound medium shrimp, peeled and deveined
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup crumbled feta cheese (about 3 ounces)
- 2 ripe avocados, from Mexico
- 1/4 cup finely minced fresh flat-leaf parsley
Directions
Preheat the oven to 400°F.
Heat the oil in an ovenproof braising pan over 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. Add in basil, thyme and red pepper flakes.
Remove from the heat. Add in shrimp, and season with salt and pepper. Add in feta cheese.
Bake until the shrimp are cooked through and cheese melts, about 12 minutes. While the shrimp is in the oven slice open the avocado, remove the pit then use a tablespoon to remove the avocado from the skin. Chop and set aside.
Remove pan from the oven then add in avocado and fresh parsley. Take the pan to the counter and watch everyone circle around and make their little plate! With a glass of wine of course.