This is a classic favorite of ours that somehow has never been typed out on the blog. It is delicious, easy to make, and always welcome.
Above, you can see a better photo of it I found from a few years ago, at our picnic table in natural light. Below you can see me making it now in the dark of winter. We enjoy this both with tomatoes and mint from the garden, as well as during the cold months, made with grocery store fare.
Sometimes I make this with one pound of shrimp, and sometimes I make it with two. It depends how many people I’m feeding, how hungry we are, and whether or not we want leftovers.
Leftovers of this we serve like soup in a bowl, with all the seasoned juices from the cooked shrimp making a fabulous and heady broth (see last photo below, also from years ago taken in better light outdoors). To make that soup-like experience possible, the first time out of the oven, serve this dish with a slotted spoon, to keep those amazing juices for later. Refrigerate the leftovers for use within 5 days; I would not recommend freezing this. This dish is just as good or better the second time, gently warmed up on the stove.
I usually serve this with salad and fruit, or roasted asparagus and fruit, but it could hold its own by itself as well.
This recipe is seriously good and one you’ll be delighted to have in your repertoire. I’m now in my second decade of making it. You’ll be glad to give this a try.
Baked Shrimp with Tomatoes, Feta, and Mint Recipe
2 tablespoons olive oil
8 thinly sliced scallions
4 large garlic cloves, thinly sliced
2 teaspoons dried oregano
2 pints cherry tomatoes, halved
Sea salt and ground pepper
1 or 2 pounds peeled and deveined large frozen shrimp, thawed, tails removed
2 tablespoons chopped fresh fresh mint, plus more for garnish
7 ounces feta cheese (we prefer Greek sheep feta)
Preheat the oven to 475ºF, with rack set in upper third.
Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch or 9-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, about 15-20 minutes. Serve sprinkled with additional chopped mint.
I made this tonight! Yum! Thank you!
I would put it over fettuccini noodles or rice,
but not that necessary.
Sigh. What a resource you are…