A family favorite is a variation on David Tanis’ Baked Greek Shrimp With Tomatoes and Feta Recipe from NYTimes Cooking.
It’s simple and tasty - simpler even with a few modifications.
Highlight Of Changes
For the most part, we stay true to the original recipe, however a few simple changes make the dish even simpler to make:
- No mint, mostly due to availability and ease.
- Brine the shrimp in salt and/or white wine instead of olive oil.
- Use canned tomatoes. We use San Marino whole tomatoes, though we used crushed recently and it was quite tasty.
- Extra-virgin olive oil
- 3 large shallots, diced, about 1 cup
- 4 garlic cloves, minced
- Salt and pepper
- White wine (optional)
- 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
- 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.
- Add tomatoes to skillet. Increase heat to medium-high. Season with salt, pepper, and red pepper flakes. Cook, stirring regularly, for ~10 minutes (or until tomoto mixture has reduced). Transfer mixture to a shallow baking dish (we use a 9”x13” Pyrex).
- While tomatoes are reducing, put shrimp in a mixing bowl. Brine shrimp with salt and white wine. Stir to coat.
- Once tomatoes are ready and transferred into the baking dish, 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. Serve with bread, crackers, or alone.