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Greek Baked Shrimp with Feta

I have had this recipe for baked shrimp in my pinterest file forever.....it was time to see what all the fuss was about.

First of all, this recipe is anything but a fuss. It is so simple to make.

I loooooved the quick cooking tomato sauce and the broiled feta on top.

The recipe is very adaptable.

You can swap dried herbs for the fresh, and any canned tomatoes will do, though I choose Mutti canned cherry tomatoes from Italy. I can't be without them.


This is an impressive dinner party dish, and would be perfect for Christmas Eve served with orzo.

The recipe is adapted from the New York Times, but as always, I did my own thing and did not really measure.

Another nice thing about this recipe....you can make the tomato sauce ahead of time, then before serving, top it with the uncooked shrimp and feta....and 15 minutes later, dinner is served.

Greek Baked Shrimp with Feta (I will write the recipe out to serve 6 people):

1 lb. of large shrimp, deveined and tails removed
28 oz. can (I…

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