Reinventing Health
About the Recipe
One of our most special meals was baked shrimp with tomatoes and feta, a dish that always felt like a celebration. We sautéed sweet onions and garlic in olive oil, folded in ripe tomatoes until they softened into a bright, fragrant sauce, then tucked in plump shrimp and crumbles of creamy feta. It baked just long enough for the cheese to melt and the shrimp to turn blush pink, filling the kitchen with the scent of lemon and oregano.
We served it with tender green beans drizzled with olive oil and buttery orzo on the side, the kind that clung to the sauce just right. It wasn’t a fancy dinner, but it was one of those meals we saved for people we loved. It has simple ingredients, and is shared slowly when surrounded by good friends and endless conversation.
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 mint, plus more for garnish
4 ounces feta cheese
Orzo and Green Beans, for serving
Preparation
Step 1
Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano and cook and stir until fragrant, should be 1 minute.
Step 2
Add tomatoes and cook over medium, stirring occasionally, until no liquid remains in skillet, should be 10 to 15 minutes. Season with salt and pepper.
Step 3
Add shrimp and mint to skillet and stir to combine. Transfer to an 8-inch square baking dish. Crumble feta over top.
Step 4
Bake in the oven until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, should be 15 to 20 minutes. Serve with Orzo and Green Beans and sprinkle additional chopped mint.