1 12 oz jar roasted red peppers
1 bunch scallions
1 head garlic
2 1/2 pounds large shrimp, pealed and deveined
olive oil
kosher salt and pepper
8 ounces Feta
4 1-qt resealable plastic freezer bags.
Drain the peppers and cut into 1-inch pieces. Slice the scallions and 2 cloves garlic. Combine the vegetables in a bowl with the shrimp. 2 Tbsp oil, 1/2 tsp salt, and 1/2 tsp pepper. Divide the mixture among 4 resealable plastic freezer bags, top with the feta (crumbled) and freeze, for up to 3 months, until ready to cook.
COOK IT:
Heat oven to 400 degrees. Remove the shrimp mixture from the bags (you'll need one bag per serving) and place in individual baking dishes or a large casserole, making sure the Feta is on top. Bake until the shrimp are cooked through and the Feta begins to brown, about 20 minutes.
