- Yield: 6 servings
- Prep: 30 mins
- Cook: 8 to 9
- 3/4stick unsalted butter
- 3large garlic cloves, minced
- 36large fresh shrimp, peeled and deveined
- 3/4teaspoon dried oregano, crumbled
- 1/4teaspoon dried red pepper flakes
- pinch salt
- 3/4cup dry vermouth
- 3/4pound fresh plum tomatoes cored, seeded, diced into 1/2-inch pieces
- 3ounces feta cheese, crumbled
- 1/4cup loosely packed fresh parsley leaves, minced
- 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.
- 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).