Baked Shrimp

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

Ingredients

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

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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