Baked Shrimp with Tomato, Feta Cheese and Capers -a colorful, crowd-pleasing main dish that my family has been making for years.


This recipe 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 for 50! Super flexible, super flavorful – even with a limited number of ingredients. It’s perfect for busy people who love to entertain, because all the prep work can be done in advance! Enjoy –

Baked Shrimp with Tomato, Feta Cheese and Capers
  • Author: (From "A Well-Seasoned Kitchen®" By Sally Clayton and Lee Clayton Roper)
  • Yield: 4 servings 1x
  • Category: Seafood, Easy, Make Ahead


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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