Baked Shrimp with Feta and Tomatoes
Flavorful Italian plum tomatoes, briny capers, garlicky shrimp and tangy feta cheese come together in this Oven Baked Shrimp dish to create a perfect balance of sweet, salty and tangy flavors. The succulent shrimp are coated in a garlic butter sauce, nestled in a seasoned tomato sauce base and topped with crumbled feta, creating a melted layer of cheesy goodness. This dish is easy to prepare and makes for a delicious weeknight dinner, perfect for a cozy night in or a dinner party with friends and family.
Servings: 4 servings
Calories: 410kcal
Ingredients
- 3 cups Italian plum tomatoes 24 ounces canned (preferably imported), undrained
- 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 shelled and deveined shrimp
- 1/4 pound crumbled feta cheese
Instructions
- 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. Stir in clam juice, oregano, pepper flakes, capers and salt and pepper to taste. Remove from heat and set aside.
- In a large skillet, heat the olive oil and butter. Add garlic and shrimp and cook briefly, stirring, for 1 to 2 minutes, just until shrimp are beginning to turn pink. Remove from heat and set aside.
- Spoon equal portions of tomato sauce (about 1/2 cup) into each of four large (8 to 10 ounce) 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.
Notes
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.
Nutrition
Calories: 410kcal | Carbohydrates: 11g | Protein: 29g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 230mg | Sodium: 708mg | Potassium: 774mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2044IU | Vitamin C: 25mg | Calcium: 247mg | Iron: 2mg