Baked Shrimp with Tomato, Feta Cheese and Capers -a colorful, crowd-pleasing main dish that my family has been making for years.
Baked Shrimp with Tomato, Feta Cheese and Capers is a Clayton family favorite that mom and I have been serving to rave reviews for years. In fact, my cousin Beth Kidwell and her husband Jim served it at a dinner party for 50 people! Super flexible, super flavorful, this baked shrimp is easy enough for an every day meal, while elegant enough for entertaining, too. Plus, it’s perfect for busy people who don’t have much time to cook, as the prep time is around 20 minutes and can be done earlier in the day.
I love the combination of flavors in this baked shrimp dish – a bit sweet, a bit spicy, a bit briny. Plum tomatoes are reduced to concentrate their flavor, combined with clam juice, oregano, pepper flakes and capers, then spooned into ramekins along with buttery-y, garlic-y shrimp. Feta crumbles top it all off before baking. The best part – these little bowls of deliciousness can be prepared earlier in the day, and popped in the oven 15 minutes before serving!
Pin it now to save for later –
Baked Shrimp with Tomato, Feta Cheese and Capers
Baked Shrimp with Tomato, Feta Cheese and Capers is a colorful, crowd-pleasing main dish that my family has been making for years. The best part – these little bowls of deliciousness can be prepared earlier in the day, and popped in the oven 15 minutes before serving!
- Yield: 4 servings 1x
- Category: seafood, make ahead, gluten free
- 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.