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Baked Shrimp with Tomatoes and Feta

If you are looking for a savory and healthy dish that is easy to make and tastes like you cooked it all day, try this lovely baked shrimp with tomatoes and feta. I used fresh tomatoes from the farmers market (actually, the farmers know I love the tomato "seconds"--ones that might be a bit ripe or have a soft spot or just not in its retail prime), though you could also use canned tomatoes. Fresh, never-been-frozen shrimp, a great feta and fresh oregano seem to be the key ingredients.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 as entrees and 4 as appetizers
Author The Cowgirl Gourmet

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 garlic cloves minced or sliced
  • 4-5 tomatoes cored and chopped, be sure and get all the juices, too (1 12.5 ounce can tomatoes)
  • A few shakes of red pepper flakes or to taste
  • A good shake or two of paprika
  • 2 tablespoons fresh oregano minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound shrimp peeled and deveined
  • 1/2-2/3 cup feta cheese crumbled
  • A squeeze of lemon and even a little lemon zest for serving
  • Sprig of oregano garnish for each plate

Instructions

  1. Preheat the oven to 425 degrees.

  2. In a large saucepan over medium high heat, add the olive oil. Just before it begins to smoke, remove the pan from the heat, turn down the heat, place the pan back on the cooktop and then add the onions. Sprinkle a bit of kosher salt over the onions to season and stir. Allow the onions to cook until they wilt, about 3-5 minutes. Add the garlic and another dash of salt. Stir to combine and cook for another minute.

  3. Now add the chopped tomatoes and all of the lovely juice. Add another dash of salt, stir well and allow to come to a boil (if you need to, increase the heat now). Once it boils, turn the heat down and allow to simmer for 10-15 minutes, stirring occasionally.

  4. Once it has cooked down and is thickening up a bit, add the red peppers flakes, paprika, oregano and freshly ground black pepper.

  5. Stir to combine and then carefully nestle the shrimp into the tomato sauce. Sprinkle the crumbled feta over the top and pop the dish into the oven. Let it cook for 10-12 minutes.

  6. Remove the pan from the oven and serve. Top with a squeeze of lemon and a little zest and then a sprig of oregano for garnish.