Martha Stewart Baked Shrimp with Tomatoes and Feta

Martha Stewart baked shrimp with tomatoes and feta turns cherry tomatoes, large shrimp and crumbled feta into a juicy Mediterranean dinner in 40 minutes. Try this easy shrimp dinner for a weeknight or a summer supper, since it bakes in one dish and goes well over orzo.

Cook the tomatoes until no liquid is left in the skillet, because that concentrates their flavor into a thick, jammy base. Skip it and the shrimp bake in a watery sauce that dilutes the feta and the mint.

Martha cooks the scallions, garlic and oregano in oil before the tomatoes go in, so the base is fragrant from the start. Then she bakes the shrimp in the oven at 475°F, which browns the feta on top while the shrimp stay tender.

Martha Stewart Baked Shrimp with Tomatoes and Feta

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Course: DinnerCuisine: American, MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

310

kcal

Jammy tomatoes, garlic and oregano make a thick base for tender shrimp under browned, salty feta. The high oven heat bubbles the sauce while the shrimp turn opaque, and fresh mint finishes it.

Ingredients

• 2 tablespoons olive oil
  

• 4 thinly sliced scallions
  

• 4 garlic cloves, thinly sliced
  

• 2 teaspoons dried oregano
  

• 2 pints cherry tomatoes, halved
  

• Coarse salt and ground pepper
  

• 1 1/2 pounds peeled and deveined large frozen shrimp, thawed, tails removed
  

• 2 tablespoons chopped fresh fresh mint, plus more for garnish
  

• 4 ounces feta cheese
  

• Orzo and Green Beans , for serving
  

Directions

• Start the base: Preheat the oven to 475°F with the rack in the upper third. Heat 2 tablespoons olive oil in a large skillet over medium, then cook the scallions, garlic and oregano for about 1 minute until fragrant.
• Cook down the tomatoes: Add the halved cherry tomatoes to the skillet. Cook over medium, stirring now and then, for 10 to 15 minutes until no liquid remains, then season with salt and pepper.
• Add the shrimp: Stir the thawed shrimp and the chopped mint into the skillet. Then move everything to an 8-inch square baking dish and crumble the feta over the top.
• Bake until bubbling: Bake for 15 to 20 minutes, until the liquid bubbles and the feta starts to brown. The shrimp in the center of the dish should be opaque before you pull it out.
• Serve with orzo: Spoon the shrimp and sauce over orzo and green beans. Then sprinkle a little more chopped mint on top for a fresh finish.

Tools for this recipe

• USA Pan 8x8 square cake pan, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh shrimp instead of frozen?

Yes, fresh large shrimp work just as well, as long as they are peeled and deveined with the tails removed. If you start with frozen, thaw them in the fridge overnight or in a bowl of cold water, then pat them dry.

How long do leftovers keep in the fridge?

Store the shrimp in an airtight container for up to 2 days, since shrimp turns rubbery the longer it sits. Reheat gently in a 300°F oven or a covered skillet so it doesn't overcook.

Can I make the tomato base ahead of time?

Yes, cook the tomato mixture through the seasoning step and chill it for up to 2 days. When you're ready, stir in the shrimp and mint, add the feta and bake as written.

What can I use if I don't have an 8-inch square dish?

Any shallow 2-quart baking dish works fine. A small oval casserole or a deep ceramic pie plate will hold the shrimp in a single layer, which helps them cook evenly.

What's the most common mistake with this dish?

Rushing the tomatoes is the big one, because liquid left in the skillet makes a thin, watery sauce. Overbaking comes next, so check the shrimp in the center at 15 minutes and pull the dish once they turn opaque.