Baked Shrimp

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

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


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


  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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