Tuesday, September 29, 2009

Baked Shrimp with Tomatoes & Feta

This has got to be one of the easiest meals I know how to make - a little chopping, a little sauteing, and then you just pop it in the oven and you are finished! This is a Martha Stewart Everyday Food recipe that I have adapted and have been making for quite some time. I usually serve it over the suggested accompaniment - Orzo with Green Beans (as pictured here).

Recipe Notes
Watch your salt in this recipe - the feta is pretty salty as it is! Also, feel free to substitute low-fat feta cheese in this recipe. I couldn't tell the difference when I made the substitution. I am not a huge mint fan for main dish meals, so I substitute chopped basil for the chopped mint that the original recipe calls for.

  • 2 tbsp. olive oil
  • 4 thinly sliced scallions (green onions)
  • 4 garlic cloves, peeled and thinly sliced
  • 2 tsp. dried oregano
  • 2 pints cherry tomatoes, halved
  • Coarse salt and ground pepper to taste
  • 1-1/2 lb. peeled and deveined medium shrimp, tails removed
  • 2 tbsp. chopped fresh mint (I use fresh basil instead)
  • 4 oz. feta cheese


1. Preheat oven to 475 degrees.

2. Heat oil in a large skillet over medium heat. Add scallions, garlic, and oregano. Cook and stir until fragrant, about 1 minute.

3. Add cherry tomato halves. Cook over medium for 10-15 minutes or until no liquid remains in the skillet. Season with salt and pepper. (I would skip the salt here.)

4. Add shrimp and basil to skillet. Stir to combine.

5. Transfer to an 8-inch square baking dish coated with cooking spray. Sprinkle feta cheese over the top.

6. Bake until liquids are bubbling, cheese is beginning to brown, and shrimp in the center of the dish are opaque (approximately 15-20 minutes).

7. Serve over Orzo & Green Beans.

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