Greek shrimp with tomatoes and feta
A simple, delicious Mediterranean dinner– baked in one pan and ready in under 30 minutes. Saute onions, tomatoes and garlic. Add shrimp, herbs and feta, then bake until bubbly.
Prep Time15 minutes mins
Cook Time12 minutes mins
Course: dinner
Cuisine: Greek, Mediterranean
Keyword: baked shrimp, one pot, seafood, shrimp
Servings: 3 people
Author: Christina Collins | Feast & Merriment
- 1 tsp olive oil
- 1.5 cup diced yellow onion
- 2 tsp minced garlic
- 2 14.5-ounce cans diced tomatoes, with their juices
- 1/4 cup finely minced fresh flat-leaf parsley
- 1 tbsp finely minced fresh dill
- 1 1/4 pounds medium shrimp peeled and deveined (fresh if possible)
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2/3 cup crumbled feta cheese or more to taste
Preheat the oven to 425°F
Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute.
Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
Remove from the heat.
Stir in the dill, 3/4 of the parsley, and shrimp and season with salt and pepper. Sprinkle the feta over the top.
Bake for about 12 minutes – until the shrimp are cooked through and cheese melts.
Garnish with the remaining parsley.