Welcome to the column to go to when you’re a broke, tired college student in a dorm. Today, I wanted to cover a simple dish that is always a people pleaser. This dish requires little effort and is hard to mess up.  There are even options to dress it up or down.

What you will need is: One to 2 pounds of shelled, de-veined shrimp. The amount depends on the size and amount you would like to eat. You will want to take the tails off before cooking, as many packages sell them tail on. That is, unless you like a little bit of exciting crisp you probably wouldn’t otherwise eat….  

You will also need: 12 ounces of jarred roasted red peppers, one chopped green onion stalk or freeze-dried chives, one tablespoon of jarred minced garlic or three crushed cloves of garlic, two tablespoons white cooking wine, two tablespoons olive oil, four ounces of feta cheese, lemon juice, seasoned salt and Greek or Italian seasoning.  

You will need to preheat your oven to 425 F. In a shallow lasagna pan, you will combine the shrimp, peppers, garlic, one tablespoon olive oil, wine, lemon juice and seasoned salt. You will want to mix this thoroughly.  

Once you have mixed the shrimp thoroughly with the spices in the lasagna pan, you will drizzle the other tablespoon of olive oil over the shrimp, and top with the green onions or chives, feta cheese and Greek or Italian seasoning. You can choose to cover the dish with tinfoil or not. Covering results in more of a steaming, and uncovered results in a broil.

Photo of Greek garlic shrimp. (Contributed/christinecushing.com)

From there, you will want to bake the dish for 12 to 15 minutes.

After that, you can serve. This can either be eaten by itself, or can be paired with some steamed rice, steamed vegetables or even both for a more complete meal.  

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