Greek Shrimp With Tomatoes And Feta
A delightful Greek-style dish featuring succulent shrimp baked with a savory tomato sauce and topped with crumbled feta cheese. Quick to prepare, this recipe brings vibrant flavors and can be served for a cozy weeknight dinner.
Equipment
- Oven-proof skillet or baking dish
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 medium shallots finely chopped (about ¾ cup)
- 4 cloves garlic roughly chopped
- 1 28-ounce can diced tomatoes
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes (reduce for less heat)
- 1 tablespoon honey
- 1 1/2 pounds extra large shrimp (26/30), peeled and deveined
- 6 ounces feta cheese
- 3/4 teaspoon dried oregano
- 2 tablespoons fresh mint roughly chopped
Instructions
- Begin by preheating your oven to 400°F with the upper rack positioned close to the broiler and a middle rack.
- In a spacious, oven-safe skillet, heat the olive oil over medium-low heat. Add the shallots and garlic, cooking gently for 5 to 7 minutes until soft but not browned.
- Incorporate the diced tomatoes along with their juices, followed by salt, pepper, cumin, crushed red pepper flakes, and honey. Allow the mixture to reach a boil, then reduce to medium-low heat, cooking uncovered for 15 to 20 minutes until the sauce thickens.
- Off the heat, layer the shrimp evenly over the tomato mixture. Crumble feta cheese on top of the shrimp and sprinkle with oregano.
- Bake for 12 to 15 minutes until the shrimp turns pink and is fully cooked. Broil for an additional 1 to 2 minutes, watching for the feta to brown lightly.
- After removing from the oven, let the dish rest for 5 minutes before garnishing with mint leaves and serving.
- Note: If using a non-oven-proof skillet, transfer the mixture to a broiler-safe baking dish before proceeding with cooking.