Baked Greek Shrimp with Tomatoes and Feta

(from alaplaca’s recipe box)

Source: The NY Times

Categories: Shrimp


  • Extra Virgin Olive Oil
  • 3 Shallots, diced ( I used 1/2 onion)
  • 4 garlic cloves,minced
  • salt & pepper
  • 2 lbs. large ripe tomatoes ( I used 28 oz. can of whole tomatoes)
  • 1/2 tsp. red pepper flakes
  • 1 to 1 1/2 lbs. large shrimp, peeled and deveined
  • 4 oz. feta cheese
  • 1/2 tsp. dried oregano
  • 2 Tbs. roughly chopped mint


  1. Put 4 Tbls. oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring until softened, about 5 to 8 min. Lower heat as necessary to keep mixture from browning.

  2. Heat oven to 400 degrees. Return skillet to stove over medium heat. Add tomatoes and season with salt, pepper and red pepper flakes. Transfer mixture to a shallow baking dish.

  3. Put shrimp in a mixing bowl. Add 1 Tbs. olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.

  4. Bake for 10 to 12 min. until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 min. Sprinkle with mint and serve.

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