RSS FeedBaked Shrimp with Tomato, Feta Cheese and Capers
This recipe is a Clayton family favorite that Sally and Lee have been serving to rave reviews for years. It’s perfect because all the prep work can be done in advance.
- 3 cups canned Italian plum tomatoes (preferably imported), undrained – around 3 cans
- 1/4 cup bottled clam juice
- 1 teaspoon dried oregano
- 1 teaspoon dried red pepper flakes
- 2 tablespoons capers, drained
- 1/4 cup olive oil
- 3 tablespoons butter
- 1 teaspoon chopped garlic
- 1 pound uncooked medium shrimp, shelled and deveined
- 1/4 pound feta cheese, crumbled
Preheat oven to 350 degrees.
In a large saucepan over medium-high heat, bring tomatoes (undrained) to a boil and cook until reduced to around 2 cups (about 15 minutes). Cut the tomato pieces up with scissors while cooking if too large. Stir often to prevent sticking and burning. Add the clam juice, oregano, pepper flakes, capers and salt and pepper to taste. Set aside.
In a large skillet, heat the olive oil and butter. Add garlic and shrimp and cook briefly, 1 to 2 minutes, stirring until shrimp are pink. Set aside.
Spoon equal portions of tomato sauce (about 1/2 cup) into each of four large ramekins and spoon shrimp mixture(including butter sauce that they were cooked in) on top. Sprinkle crumbled feta cheese over the top. Place ramekins on a large rimmed cookie sheet and bake for 10 to 15 minutes or until bubbly and hot. Remove from oven and serve immediately.
Variation: Substitute one can of chopped tomatoes with green chiles or jalapenos to add a little spice to the dish.
Make Ahead: Ramekins can be assembled earlier in the day and refrigerated. Bring to room temperature before baking.
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