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 Time10mins
Cook Time40mins
Total Time50mins
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: 4Servings
Calories: 483kcal
Author: The Absinthe Minded Chef
Ingredients
1 1/2poundsmedium shrimpcleaned and deveined
1/4cupolive oilextra oil
1 1/2cupshallotsfinely chopped
2teaspoonsgarlicfinely minced
29ouncesdiced tomatoeswith juice
1/4cupitalian parsleyfinely chopped
1tablespoonfresh oreganochopped
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
1/2teaspoonground cumin
1/4teaspooncrushed red pepper flake
6ouncescrumbled 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.