Shrimp with Roasted Tomatoes Shaved Garlic and Feta

shrimp with feta

Whoever said that cheese and seafood is a bad combo? Well I’m here to say that it isn’t so, especially in this dish that features shrimp with feta cheese.

This is a variation of the famous Greek Saganaki, there are so many variations of this dish from the ingredients to the way it’s prepared but it’s the Greeks that deserve full credit for this delicious combination of flavors.shrimp with feta

This is a one pan wonder that’s surprisingly easy to make for a mid week meal and equally as special enough for entertaining, all you’ll need is crusty bread to scoop up and dip into that incredible sauce!shrimp with feta

I’ve made this several times and my tomatoes of choice are roasted cherry or grape tomatoes, I prefer them over canned I think it really makes a difference, fresh is best and fortunately for me even in the colder months I’m able to find decent tasting cherry or grape tomatoes.

I can’t stress enough the importance of using quality ingredients in this dish, a good block of Greek feta should be used, not the crumbled pieces in a container that you can buy, heavens no, also you’ll want to use some beautiful wild caught shrimp.

FYI, if you’re lucky to have a Trader Joe’s near you my favorite shrimp of choice currently is their frozen wild Argentinian large red shrimp, peeled and deveined, it tastes so amazing, I always keep a couple of bags in my freezer, but of course any fresh or frozen wild caught shrimp will do.

The vessel you make it in is important also, it’s best when made in a shallow baking dish something like an au gratin pan, you wouldn’t want to use anything too deep.

It’s bold and flavorful with a flavor combination that you’ll be craving, I can’t wait for you to try this!

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5.0 from 2 reviews
Shrimp with Roasted Tomatoes Shaved Garlic and Feta
 
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Ingredients
  • 1 lb. wild caught shrimp, peeled and deveined with tails kept on. ( It's important not to have any moisture on your shrimp so I like to layer my shrimp between paper towels to soak up any moisture and to insure they are dry with both fresh and frozen.)
  • 2 pints of cherry or grape tomatoes, sliced in half
  • 3 large cloves of fresh garlic, shaved
  • 1 cup of good quality authentic Greek feta, block style
  • olive oil
  • dried oregano
  • red pepper flakes
  • parsley or basil for garnish
Instructions
  1. Heat oven to 400 degrees
  2. In a foil lined rimmed baking pan place your slice tomatoes, shaved garlic and a good drizzle of olive oil making sure to cover and toss tomatoes with it, then sprinkle with salt and pepper and roast until tomatoes burst and juices flow.
  3. While the tomatoes are roasting toss the shrimp into a bowl with salt and pepper, a pinch of red pepper flakes, oregano and a drizzle of olive oil.
  4. Take your roasted tomatoes and place them into your shallow baking dish making sure to get all those garlicky juices with a rubber spatula to help.
  5. Position and nestle your shrimp into the garlicky tomato mixture and juices, place into your 400 degree oven and roast until you start seeing the shrimp turn pink.
  6. Pull it out then crumble the feta all around in medium chunks.
  7. Finish cooking it with a quick minute or two under your broiler to get a little golden on top.
  8. Garnish with chopped parsley or basil.
  9. Enjoy, and don't forget the crusty bread!

 

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Comments

  1. I love shrimp and feta…..Lori Lynn posted a recipe a few years ago and I have been making it ever since.
    I add olives to mine.
    Thanks for reminding me!
    xo

  2. This looks insane!! Yummy good insane 🙂

  3. Thanks for giving us permission to use cheese. 🙂 Your shrimp/tomato/feta looks delicious.

  4. This is one of my favorite dishes and your photo made it sing!

  5. That old rule for us regarding cheese and seafood is changing. I think it depends upon the type of cheese one uses and good quality Greek Feta cannot be beat when it comes to shrimp. Love the recipe Marie, thank you once again…

  6. Great minds think alike, Marie! I just posted on Shrimp Scampi which, as you know, is essentially a paired down version of this dish. Now adding tomatoes and feta—I like that idea, even if the combination of seafood and cheese might scandalize many Italians. Going to try this sometime soon.

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