Greek Shrimp with Tomatoes and Feta

Page: cooking.nytimes.com/recipes/1016693-baked-greek-shrimp-with-tomatoes-and-feta

Cuisine: Greek | Course Type: Main Courses

(1 review)

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Recipe Review

This is a David Tanis (City Kitchen) recipe and very much in line with the Tanis preference for simple prep with fresh ingredients. Summer tomatoes at their peak are briefly simmered with chopped garlic and shallots (I used fennel instead because I prefer it to shallots with fish), then spooned into a baking dish (I used individual serving size), topped with raw shrimp, sprinkled with feta, and about 1/4 tsp. dried oregano per serving, then baked for 10-12 minutes in a 400 degree oven. Before serving, top with chopped mint. We really liked the balance of flavors in this dish, especially the hit of oregano.

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Comments

Queezle_Sister - 31st July 2014
Hi there aj - I've had my eye on this recipe, too. Glad to hear it worked out so well. Glad to see you here, too.

aj12754 - 2nd August 2014
Glad to be back -- work has been insane so I've been relying on old stand-bys leaving me with little new to post. But I do check in to see what you and others have been up to and that panna cotta recipe with apricot sauce is in my future!

Queezle_Sister - 3rd August 2014
I think you will love it!

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