Baked Greek Shrimp with Tomatoes and Feta

The New York Times

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Course: Main Courses

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1 reviews, average rating 5.0 / 5

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kaye16

5 years ago

★ ★ ★ ★ ★ 5/5

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This was seriously good. I made a halifsh recipe, served over orzo.

I used 300g of frozen, cooked shrimp (tailed unpeeled). I didn't transfer the tomato mixture to an earthenware dish, but baked right in the skillet, laying the frozen shrimpers on the veg mixture. Baked 12min.

Really a favorite.

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