Baked Shrimp with Tomatoes & Feta

Traditional Greek Shrimp Saganaki pairs sweet shrimp with salty feta cheese. The result is a balanced dish with a delicious flavor profile. This recipe is versatile, so serve it as a main course or as an appetizer. Just make sure to serve it with a crusty bread to mop up all that savory sauce. Kalí̱ órexi̱

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Baked Shrimp with Tomatoes & Feta

This delicious traditional Greek recipe challenges the notion that cheese, especially one with a strong flavor can be paired with seafood. Pairing sweet delicious shrimp with savory salty feta cheese works to perfection and the result is a dish with a balanced flavor profile.  Ideally, you would make this with fresh tomatoes but it can be made with quality canned tomatoes without impacting the flavors. This is dish also versatile, serve it as a main course over rice, or use it as an appetizer in smaller half portions.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Appetizer, Main Course

Cuisine: Greek

Keyword: Baked Greek Shrimp With Tomatoes and Feta, Baked Shrimp with feta and tomatoes, Greek Shrimp and Feta

Servings: 4 Servings

Calories: 483kcal

Author: The Absinthe Minded Chef

Ingredients

• 1 1/2 pounds medium shrimp cleaned and deveined
• 1/4 cup olive oil extra oil
• 1 1/2 cup shallots finely chopped
• 2 teaspoons garlic finely minced
• 29 ounces diced tomatoes with juice
• 1/4 cup italian parsley finely chopped
• 1 tablespoon fresh oregano chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flake
• 6 ounces crumbled feta cheese

Instructions

• Preheat oven to 425°F.
• Heat oil in a large, oven-proof skillet on medium high heat. I use a cast iron skillet.
  
• Add the shallots and garlic and cook over medium heat, stirring occasionally, until softened about 6 minutes. Do not burn the garlic it will get bitter
• Add the tomatoes along with the juice, salt, pepper, cumin, red pepper flakes.
• Increase to medium high heat and bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes.
• Remove from the heat and arrange the shrimp over the tomato sauce in a single even layer.
• Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked
• Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Notes

It's not recommended to use non-stick cookware with oven temperatures above 450'F because of the dangers of unhealthy fumes being produced by the cookware. While the temperature in this recipe is set to 425'F, the variations in oven temperatures could put your cookware in the unsafe zone. It's always better to be safe than sorry. Besides, cast iron skillets are awesome for going from stove top to oven without worry and they look excellent when taken to the table for your friends to enjoy.

Nutrition

Serving: 1cup | Calories: 483kcal | Carbohydrates: 19g | Protein: 43g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0g | Cholesterol: 297mg | Sodium: 1220mg | Potassium: 927mg | Fiber: 4g | Vitamin A: 2000IU | Vitamin C: 71.8mg | Calcium: 330mg | Iron: 5.9mg