Blue Shutter Taverna · Main dishes

Baked Shrimp with Tomato, Feta & Crusty Bread

Name: Baked Shrimp with Tomato, Feta & Crusty Bread
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g Raw peeled and deveined shrimp (thawed if frozen); 3 tbsp Extra virgin olive oil; 1 whole Yellow onion; 3 cloves Garlic; 0.25 tsp Red chili flakes; 1 tsp Dried oregano; 60 ml Dry white wine (or stock); 400 g Canned diced tomatoes; 0.5 tsp Granulated sugar; 0.75 tsp Salt; 0.25 tsp Black pepper; 150 g Feta cheese; 10 g Fresh parsley; 1 whole Lemon; 4 slices Crusty bread

Plump shrimp baked in a thick garlic, oregano and tomato sauce under melting crumbles of feta, finished with lemon and parsley and served bubbling with toasted bread for mopping.

40 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Raw peeled and deveined shrimp (thawed if frozen)600 g
Extra virgin olive oil3 tbsp
Yellow onion1 whole
Garlic3 cloves
Red chili flakes0.25 tsp
Dried oregano1 tsp
Dry white wine (or stock)60 ml
Canned diced tomatoes400 g
Granulated sugar0.5 tsp
Salt0.75 tsp
Black pepper0.25 tsp
Feta cheese150 g
Fresh parsley10 g
Lemon1 whole
Crusty bread4 slices

Quantities describe recipe usage, not package sizes.

Allergen notes

Crustaceans (shrimp), milk (feta) and wheat (bread). Wine contains sulphites.

Method

Heat the oven

Heat the oven to 200°C (400°F). Finely chop the onion and slice the garlic.

Build the sauce

Heat 2 tbsp olive oil in a 25–30 cm ovenproof skillet over medium heat. Cook the onion for 6–7 minutes until soft. Stir in the garlic, chili flakes and oregano for 30 seconds. Add the wine and let it bubble for 1 minute, then add the tomatoes, sugar and 1/2 tsp salt. Simmer for 10 minutes, stirring now and then, until thick.

Add the shrimp

Pat the shrimp dry and season with the remaining salt and the pepper. Nestle them into the sauce in a single layer, crumble the feta over the top and drizzle with the last 1 tbsp olive oil. Wash your hands and anything that touched the raw shrimp.

Bake

Bake for 10–12 minutes, until the sauce is bubbling, the feta has softened and the shrimp are pink, opaque and curled, with the thickest one reading 74°C (165°F).

Finish and serve

Scatter with chopped parsley, grate over some lemon zest and squeeze in a little juice. Serve hot with toasted crusty bread and the remaining lemon in wedges.

Get the sauce properly thick before the shrimp go in, because they release liquid as they bake. Pull the pan as soon as they turn opaque; shrimp go from tender to rubbery in a couple of minutes.

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