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I was inspired by the ridiculous Ciabatta that Steve, of the well respected food blog: www.breadcetera.com produced in his home kitchen earlier this month. Something about that wide open crumb structure set my bread-loving taste buds aflame with exultation. I recently purchased:

Advanced Bread and Pastry

by Michel Suas and wanted to take a recipe for a taste-drive (tee-hee!). Earlier this week we posted about our house cured and smoked bacon, which got me thinking… Doesn’t City Zen offer a bacon and potato ciabatta-like loaf as a part of their bread selection? Yes, yes they do, and it is awesome. Wait, isn’t this month’s Bread Baking Day “Bread and potatoes?” Yes, yes it is. It appears as though I am destined to make this bread. So here goes nothing… I should note here Sara claims she had and shared the exact same idea with me earlier this month. I have zero recollection of this, but am smart enough to know not to call her a liar.

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This week’s CEIMB is Baked Shrimp with Tomatoes and Feta Cheese, and was chosen by Pamela at Cookies with Boys. This was a great choice by Pamela as this is a weeknight favorite in our house.

I have actually seen different interpretations of this dish from other sources, including Everyday Foods, but Ellie’s has remained my favorite.

This dish is basically a quick and light tomato sauce that is topped with shrimp, feta cheese, dill, and parsley. I usually serve this over some orzo, which really soaks up the delicious brothy sauce.

I pretty much follow this recipe as written, and I would highly recommend trying it. It is extremely light, and yet always makes for a satisfying dinner. This is a go to weeknight recipe for me because it is very quick to prepare, especially if you buy already peeled and deveined shrimp. If you do choose this kind of shrimp, beware: these shrimp will go bad EVEN FASTER than their shell-on brethren. I recommend using them the same day they are purchased, or at the longest within 24 hours of purchase. The full recipe can be found at Cookies with Boys or on the Food Network website.

Enjoy