BAKED GREEK SHRIMP with TOMATOES and FETA
Now that the weather is improving…slowly…but any improvement is welcomed… I’m beginning to make plans for summer boat life. This means easy quick meals, prepared with simple fresh ingredients.
Tonight’s meal was one of those winners…so much so that although I made enough for two servings we both wished we could have gone back for seconds.
Onions and lots of garlic sent wafts of intoxicating aromas through my land galley. Fresh tomatoes and lots of parsley topped off the base for this dish.
Giant shrimp tossed in olive oil and seasoned, laid on the tomato mixture then a generous sprinkling of tangy feta. The directions below are for my trusty stove top Omnia but for those of you with conventional ovens, follow the same method but bake uncovered in a pre-heated 400 deg oven until the shrimp are cooked and the feta begins to melt…about 10 minutes.
I barely had time to slice some bread before this was ready to scoop into our bowls. No kidding. A little sautéing and ten minutes in the stove top oven definitely qualifies as a delicious welcome aboard dinner.
Many thanks to the New York Times for the inspiration.
- 3 tbsp olive oil, divided
- 4 garlic cloves, chopped
- 1 small onion, chopped (a generous ½ cup)
- 3-4 cups of fresh tomatoes, quartered
- ½ cup chopped fresh parsley
- 1 dozen large shrimp, peeled and deveined
- 1 tsp dried oregano
- Salt and pepper
- 1 cup crumbled feta
- ½ cup chopped fresh mint
- Bread for serving
- Heat 2 tbsp olive oil in cooking pan and sauté garlic and onion until onion is translucent and fragrant.
- Stir in the tomatoes and continues to cook for 5 - 10 minutes until tomatoes have softened.
- Stir in parsley and season well with salt and pepper.
- Toss shrimp in remaining oil and season with salt and pepper.
- Arrange the shrimp on top of the tomato mixture.
- Sprinkle with oregano and top with crumbled feta.
- Heat Omnia base plate on high for 5 minutes.
- Place covered Omnia cooking pan and continue to cook on high for another 5 minutes.
- Reduce heat to medium low and cook for another 5 minutes until shrimp are pink and cheese has begun to melt.
- Scoop into 2 bowls.
- Sprinkle with fresh mint and serve with bread to sop up the juices.