Baked Greek Shrimp With Tomatoes and Feta

Baked Greek Shrimp With Tomatoes and Feta

  • Cook: 45M
Baked Greek Shrimp With Tomatoes and Feta

Baked Greek Shrimp With Tomatoes and Feta

Diets

  • Gluten free

Ingredients

  • Seafood

    • 1 1/2 lbs Shrimp, large
  • Produce

    • 4 Garlic cloves
    • 2 tbsp Mint
    • 1/2 tsp Oregano, dried
    • 3 Shallots, diced, about 1 cup, large
    • 2 lbs Tomatoes, large ripe
  • Baking & Spices

    • 1/2 tsp Red pepper flakes
    • 1 Salt and pepper
  • Oils & Vinegars

    • 1 Olive oil, Extra Virgin
  • Dairy

    • 4 oz Greek feta cheese
  • Time
  • Cook: 45M

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Description

This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style. Featured in: A Greek Summer Treasure. 

Directions

  • 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. 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. 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. 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. 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.

Nutrition

349 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 31 grams protein; 239 milligrams cholesterol; 2385 milligrams sodium
  • Serves: 4 to 6 servings
  • Cook Time: PT45M
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Title:

Baked Greek Shrimp With Tomatoes and Feta Recipe

Descrition:

This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.

Baked Greek Shrimp With Tomatoes and Feta

  • Seafood

    • 1 1/2 lbs Shrimp, large
  • Produce

    • 4 Garlic cloves
    • 2 tbsp Mint
    • 1/2 tsp Oregano, dried
    • 3 Shallots, diced, about 1 cup, large
    • 2 lbs Tomatoes, large ripe
  • Baking & Spices

    • 1/2 tsp Red pepper flakes
    • 1 Salt and pepper
  • Oils & Vinegars

    • 1 Olive oil, Extra Virgin
  • Dairy

    • 4 oz Greek feta cheese

The first person this recipe

cooking.nytimes.com

cooking.nytimes.com

612 0

Found on cooking.nytimes.com

NYT Cooking

Baked Greek Shrimp With Tomatoes and Feta Recipe

This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.