Tomato & Feta Roasted Shrimp

Sorry about the terrible phone photo. Damn you, Blackberry.

About two weeks ago, my Mom & I visited the little BYOB, family-owned Greek place near our house, Greek Stop. The tiny restaurant can maybe fit about 30 people, but that only adds to its charm. Whenever I’m there, I’m always inclined to order a gyro and a side Greek salad, because well, you can’t go wrong with that combo.

So my mother-daughter lunch inspired me to try my hand at cooking some Greek food in my own kitchen. Homemade tzatziki, a Greek salad the way I like it, and tomato & feta roasted shrimp over linguini were on the dinner menu. (I’ll post about the tzatziki and salad recipe I used in a different post.) The tomato & feta shrimp was an easy to make dish that brought a little variety to our dinner table, and the whole family enjoyed it. I mean, anything with feta cheese is going to be good.

Tomato & Feta Roasted Shrimp Over Linguini

adapted from Ina Garten’s recipe
  • 1 1/2 lbs. of shrimp (peeled, deveined, and butterflied)
  • 1 large can of diced tomatoes
  • 2 stalks of celery, diced
  • 1 medium red onion, diced
  • 2 cloves of garlic, minced
  • pinch of crushed fennel seeds
  • extra-virgin olive oil
  • 1 tbsp. red wine vinegar
  • 1/2 cup of dry white wine (I used Chardonnay)
  • 1 lemon (used for juice and zest)
  • 1 cup breadcrumbs
  • 3 tbsp. fresh parsley
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 tsp. oregano
  • feta cheese to sprinkle on top

1. Preheat the oven to 400 degrees.

2. Butterfly the shrimp by simply running a slit down the shrimp so they can stand up on their tails in the baking dish.

3. Put shrimp in a bowl with olive oil to cover, red wine vinegar, 1 tsp. salt, 1/2 tsp. pepper, and a big squeeze of lemon juice (make sure you zest the lemon before you use the juice) Refrigerate until ready to bake.

4. In a pan, heat up some olive oil and add the chopped celery and onion until soft. About 10 minutes.

5. Next, add the crushed fennel and garlic. Once you can smell the garlic (about a minute or so) add the white wine and bring to a boil while scraping bottom of the pan for any extra goodness. Let the wine reduce by half.

6. Add the tomatoes, oregano, S&P to taste and let simmer for 10-15 minutes.

7. While the sauce is simmering, make the breadcrumb topping for the shrimp. In a mixing bowl combine 1 cup of breadcrumbs, 3 tbsp. parsley, 1 tsp. lemon zest, and 2 tbsp. of olive oil.

8. Assemble the dish. Pour the tomato mixture into your baking dish and place butterflied shrimp on top, so the tails are facing up and the shrimp are standing. Top with breadcrumb mixture and feta cheese.

9. Bake for 10-12 minutes, until golden brown and shrimp are opaque. As soon as you take it out of the oven, give the whole dish a generous squeeze of fresh lemon juice.

10. Serve over linguini or orzo.

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