Shrimp and Feta Vermicelli- From Southern Living: 30 Years of Our Best Recipes

On Sunday we had wonderful fresh boiled shrimp made by my mother-in-law and of course she fixed enough for an army so we had leftovers.  Monday night looking for something different and new for dinner Brent came upon this recipe in the Southern Living: 30 Years of Our Best Recipes cookbook.  He of course added his own twist (I love it when he does that) and it turned out to be an awesome dinner that we added a ceasar salad to.
Brent’s Twist:
1. He used precooked boiled shrimp with the Zatarian’s Crawfish, Shrimp & Crab Boil in a Bag; they were also prepeeled as the shells would have come off as soon as he began searing them.
2. He added a topping of Pizza Cheese mix on top of the shrimp and tomatoes before popping in the oven.  (Soooo glad he did that!)
He used a Yellowtail White Wine but you could use any favorite white wine.

Please enjoy and feel free to try your own variations and post some comments to let us know what you think.

Shrimp and Feta Vermicelli
3 servings
1 pound peeled medium-sized fresh shrimp
1/8 teaspoon dried crushed red pepper
1/4 cup olive oil, divided use
2 cloves garlic, crushed
1 cup (4 ounces) crumbled feta cheese
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 cup dry white wine
2 teaspoons chopped fresh basil or 3/4 teaspoon dry basil
1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces dried vermicelli, cooked
Garnish: fresh basil
Saute shrimp and red pepper in 2 tablespoons oil in a large skillet over medium-high heat 2 to 3 minutes or until shrimp turn slightly pink. Arrange shrimp in a greased 11×7-inch baking dish; sprinkle with feta cheese, and set aside.
Add remaining 2 tablespoons oil to skillet; cook garlic over medium heat 1 minute. Add tomatoes and juice; cook 1 minute. Stir in wine and next 4 ingredients; simmer, uncovered, 10 minutes. Spoon tomato mixture over shrimp. Bake uncovered, at 400 degrees for 10 minutes. Serve over cooked vermicelli. Garnish with basil, if desired.