Baked Shrimp

  • Yield 6 servings
  • Prep 30 mins
  • Cook 8 to 9

Vermouth, tomatoes and cheese make this a dish your family will crave.

Ingredients

3/4 stick unsalted butter
3 large garlic cloves, minced
36 large fresh shrimp, peeled and deveined
3/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried red pepper flakes
pinch salt
3/4 cup dry vermouth
3/4 pound fresh plum tomatoes cored, seeded, diced into 1/2-inch pieces
3 ounces feta cheese, crumbled
1/4 cup loosely packed fresh parsley leaves, minced

Instructions

  1. Preheat oven to 350F.  In heavy skillet large enough to hold shrimp in single layer (use two skillets if necessary), over medium-high heat, melt butter.  Add garlic, shrimp, oregano, pepper flakes and salt.  Cook, turning once, until shrimp are almost pink, about 2 1/2 minutes.  With slotted spoon, transfer shrimp to large shallow baking dish or six (6-inch diameter) gratin dishes.
  2. Add vermouth to skillet; boil until reduced by half, about 3 minutes.  While boiling, add any juices accumulated in shrimp casserole.  Add tomatoes; stir until heated through, about 30 seconds.  Top shrimp with tomato mixture; place crumbled cheese on top.  May be prepared to this point up to 1 day in advance.  Cool; cover; refrigerate.  Before baking, let stand until at room temperature.  Bake until cheese is bubbly, 8 to 9 minutes.  Sprinkle with parsley; serve.

 

Recipe reprinted with permission from the Junior League of Tampa, Inc.’s Tampa Treasures (Tampa, Fl., 1992).

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