Greek Shrimp Bake

This recipe just keeps getting better and better. It's fast, it's easy, and so many of the ingredients play nice together you can really add in whatever you have on hand. And you could make it ahead and freeze in a Ziploc bag until you're ready to bake. Looks fancy, but is great for weeknights.

It's really easy. Honestly. You just mix a bunch of stuff in a baking dish and let it go. This is another recipe that is easy to adapt based on what's in your fridge. I added different veggies based on what we had this week and it always turns out good!

Ingredients
1 lb. peeled, deveined shrimp (preferably local)
1 cup (or so) of cherry or grape tomatoes, halved
1 cup chopped sundried tomatoes
Scallions, rinsed and sliced (about 1/4 to 1/2 cup, or one or two stalks)
Roasted red peppers (I actually roasted one whole pepper, but you can use jarred)
Big handful of fresh spinach, chopped or cut into a chiffonade with kitchen scissors
Fresh basil (if you've got it)
3-4 cloves of garlic, minced (jarred is fine)
Feta cheese (one of those small containers, about a cup--I like low fat)
Heavy drizzle of olive oil
Salt and pepper

Mix everything together in a baking dish, like so.

Stick that baby in the oven (on 400) for about twenty minutes and then YUM! I served it with some boxed parmesan risotto and it was awesome. It's great by itself too. Enjoy!