Baked Shrimp in Tomato Feta Sauce


This is pretty good stuff. You can use chunks of fish or other kinds of shellfish if you like. (Or a combination thereof). This is for 2 people, double for 4, etc.

olive oil
1 small onion
1 big clove garlic – or 2 small
1 14.5-ounce can of diced tomatoes or equal amount fresh chopped
1/8 cup minced fresh parsley
2 tsp fresh dill or 1/2 tsp dried dill
1/2 lb medium sized raw shrimp (should work out to about 8 per person)
Salt to taste
black pepper to taste
1/3 cup crumbled feta cheese

Preheat oven to 425°F.

Swirl some olive oil into a good oven-proof skillet – cast iron works best – and heat up to about medium. Add onions and cook on low heat until soft and translucent, should be about 5 minutes – don’t burn them. Fine chop or use a coarse press on the garlic. Mix the garlic in and cook until garlic fragrance is evident – about 30 seconds usually.

Mix in the tomatoes, raising the heat until the mix is nicely simmering. Reduce the heat and simmer for 10 minutes or less. You want to slightly thicken the liquid, but not boil it dry. While this reduction is happening is a good time to fine chop the dill and parsley and crumble the cheese.

Cut off the heat and add the dill, parsley, feta cheese, and shrimp. Stir it up and add salt and pepper to taste. And yeah, the shrimp need to be peeled and deveined. Thaw the shrimp if they are frozen.

Put the pan in the 425°F oven for about 10 minutes or until the shrimp (or whatever) is done.

Serve while it is hot over rice or pasta, or with a good crusty French baguette. Over rice or with fresh French bread with lots of butter are especially wonderful. Rice is also nice in that rice and this dish take about the same time – 30 to 35 minutes.

Make sure that you get genuine Greek-style feta cheese – made from sheep’s milk, not the phony stuff. It does make a considerable difference. A wimpier flavored cheese just won’t stand up to the other strong flavors in this hearty dish.

{Herself Sez: O yummy!}


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