Greek Baked Shrimp with Feta

I have had this recipe for baked shrimp in my pinterest file 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 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 use two 14 oz. cans of Mutti Italian cherry tomatoes) of chopped tomatoes
4 cloves garlic, chopped
3 shallots, chopped (you can sub in red onion if you don't have shallots!)
1 tsp cumin
dash of red pepper flakes
salt & pepper
1 tbsp honey (don't skip this)
1/4 cup of chopped kalamata olives
handful of fresh oregano (you can use a tsp of dried oregano if you don't have fresh)
6 oz. of good quality feta cheese (in chunks)
cooked orzo to serve

Preheat oven to 400F.

In an ovenproof skillet large enough to serve in, heat olive oil to coat and cook the garlic and shallots on low heat for about 5-7 minutes, until translucent, NOT brown.

Add in the canned tomatoes (if using cherry tomatoes, break up the tomatoes w/ a wooden spoon). Add in the cumin, hot pepper flakes, salt & pepper and honey.

Simmer the tomato sauce about 15 minutes until thick. Add in the olives and fresh oregano.

Remove the sauce from the heat and let come to room temperature before the next step.

Once the sauce has cooled, lay the shrimp on top of the sauce and sprinkle the feta all around.

Bake in a preheated 400F oven for 10 minutes, then run under the broiler (to make the cheese nice and crusty) for 2 minutes.

Remember the handle is HOT, carefully remove from oven and spoon over bowls of orzo and garnish with fresh oregano and parsley.

This is crowd pleaser!!!


Stacey -- This dish is beautiful and looks delicious. I have never seen canned cherry tomatoes. Must look for them.
xo, Rosemary
Amy B said…
I made this and it was fabulous exclamation great flavors I am adding it to the make again soon list.
Stacey Snacks said…
Amy B.
Thanks for reminding me to make it again! So glad you liked it!

Anonymous said…
This was very good. I only had dried oregano on hand and suspect fresh oregano would make it even better.