Baked Greek Shrimp With Tomatoes and Feta
Updated December 17, 2023
Dane Tashima for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper
2 pounds large ripe tomatoes
½ teaspoon crushed red pepper flakes
1 ½ pounds large shrimp, peeled and deveined
4 ounces Greek feta cheese
½ teaspoon dried oregano
2 tablespoons roughly chopped mint
Nutritional analysis per serving (4 to 6 servings)
15 grams carbs; 199 milligrams cholesterol; 249 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 4 grams fiber; 774 milligrams sodium; 28 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 4 tablespoons olive 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 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
- Step 2
Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
- Step 3
Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
- Step 4
Put shrimp in a mixing bowl. Add 1 tablespoon 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.
- Step 5
Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.
Private Notes
Comments
This is a great recipe. Easy and very flavorful. I've made it with cherry tomatoes sliced in half and with canned whole tomatoes, both with very good results. Step 2 seems like a waste of time and effort.
A delightful and easy recipe! I used a can of diced tomatoes with juice, plus a half pint of halved cherry tomatoes, in addition to a quarter-cup of white wine along with kalamata olives. Worked brilliantly. The additional juices provided a plentiful sauce for sopping and slurping. Yum! A keeper.
Oh wow! Easy, elegant and delicious. After reading other folks notes I made a few tweaks. I put a layer of fresh spinach on the bottom of my baking dish followed by about a cup or so of cooked orzo then the tomato mixture, shrimp and feta. I also tossed some sliced black olives and a good squeeze of lemon juice on top. The essence of Summer captured.
Easy and delicious. We cook it on the stove top in a dutch oven using canned tomatoes and adding more vegetables. Red peppers, zucchini and spinach are great in this.
A winner for flavor, but too twee. Use whole canned San Marzano tomatoes cut into wedges for great flavor and eliminate the pot and time for blanching/peeling your own. Multiple cooking pans? Nah, fam - start out in a cast iron Dutch oven and go from your sautee to simmer to oven all in one vessel. Don't want spicy? Use ground coriander seed on the shrimp instead of chili flake in the sauce and get a lemony-peppery hit without the heat.
Easy and delicious. The mint really adds a bright complexity at the end, and I also added black olives which just begged to be included for their briny flavor.