This dish is simple to prepare and loaded with fantastic Mediterranean flavors, perfect for a quick weeknight meal.
Adapted from a William Sonoma cookbook recipe, I replace fresh tomatoes which are not in season with canned San Marzano tomatoes widely available year round. I highly recommend San Marzano over other canned tomato brands, as they’re considered to be the best sauce tomatoes in the world. Originally these were grown in the soil containing volcanic ash from Mt Vesuvius! In short, they never disappoint and they’re really not that much more expensive.You can use whole tomatoes and break them up with a wooden spoon or masher or purchase them already crushed or diced.
I also recommend a good quality block of Greek feta in brine, not the pre-crumbled kind. When a dish uses just a few ingredients, it’s important that those ingredients really shine.
Baked shrimp with tomatoes and feta
- 2-3 Tbs olive oil
- 1/2 large red onion, diced
- 2 Tbs garlic, thinly sliced
- 1 28 oz can San Marzano tomatoes
- 1/2 tsp dried oregano
- 1 lb large shrimp, peeled and deveined, patted dry and lightly seasoned w salt/pepper
- 1/2 lb feta cheese, crumbled
- 3 Tbs parsley, chopped
1. Preheat oven to 400.
2. In large saute pan, warm 2-3 Tbs oil. Add onion and saute until it softens, 4-5 minutes. Add garlic and saute another 1-2 minutes. Stir in tomatoes, oregano, salt/pepper to taste and simmer until slightly thickened, 10-15 minutes.
3. Pour half of sauce into a medium baking dish. Arrange shrimp over sauce. Sprinkle feta over. Spoon remaining sauce over and spread evenly.
4. Bake until shrimp are done but not over-cooked, about 20 minutes. Check for doneness before serving – shrimp should be curled, pink and opaque throughout when cut into. Sprinkle w parsley for garnish.
Serve over orzo* with a green vegetable.
*orzo is not gluten free, substitute white or brown rice or gluten free pasta
Makes 3-4 main course servings