baked shrimp with feta

For Christmas my Mom got me a subscription to cooking light magazine. This by far is my favorite recipe I have tried. I think it just might make it into our regular rotation along with tacos and baked spaghetti. It was so easy, and seriously tasted like I was at a fancy restaurant. But I wasn't. I didn't take this picture, but it looked exactly the same. Their was no way I was walking away from this plate to go upstairs and get my camera. It only took me 20 minutes, max. I of coarse switched a few ingredients not much to be honest just the wine and clam juice with some vegetable stock. Which I'm sure seafood or chicken stock would be just fine too. I also 1/4 it since it was just for me. It's pictured here with Orzo, but I think any pasta will due. The sauce this creates would taste good on just about anything. Including the Italian semolina I used. Here's the full version of what I used.

1/2 a lemon juiced.
1 1/2 lb shrimp peeled and devained.
extra virgin olive oil - enough to coat bottom of pan
1/2 cup prechopped onion.
2 garlic cloves minced. I love me some garlic. Use less if you don't.
3 tbl spoons vegetable stock
1/2 teaspoon dried oregano.
1/2 tea spoon cracked black pepper
1 14.5 oz can diced tomatoes - drained
1/2 cup feta cheese
2 tbl chopped fresh flat leaf parsley

preheat oven to 450

combine shrimp and lemon juice in a large bowl, toss well. set aside

In a large skillet over medium heat add oil to pan. When heated add onion, saute for 1 min. Add garlic sauteing for another minute. Add chicken stock, oregano, black pepper, and tomatoes. Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in shrimp mixture. Place mixture in a 11x7 backing dish coated with cooking spray sprinkle cheese evenly over mixture. Bake at 450 degrees for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley and serve over pasta. Eat immediately!