Baked Greek Shrimp With Tomatoes and Feta Recipe (2024)

This is a great recipe. Easy and very flavorful. I've made it with cherry tomatoes sliced in half and with canned whole tomatoes, both with very good results. Step 2 seems like a waste of time and effort.

A delightful and easy recipe! I used a can of diced tomatoes with juice, plus a half pint of halved cherry tomatoes, in addition to a quarter-cup of white wine along with kalamata olives. Worked brilliantly. The additional juices provided a plentiful sauce for sopping and slurping. Yum! A keeper.

Oh wow! Easy, elegant and delicious. After reading other folks notes I made a few tweaks. I put a layer of fresh spinach on the bottom of my baking dish followed by about a cup or so of cooked orzo then the tomato mixture, shrimp and feta. I also tossed some sliced black olives and a good squeeze of lemon juice on top. The essence of Summer captured.

Excellent recipe! No good fresh tomatoes available, tried the canned italian baby tomatoes great results (did not use the juice from the can only tomatoes).

This is similar to a recipe we've used and loved for years. The important differences are that I use sun dried tomatoes (the kind packed in oil) and no shallots. Capers are an excellent addition. This avoids the tomato processing steps entirely. All the ingredients go into a baking dish, cheese last. No mixing bowl, saucepan or skillet are needed. The feta should be the crumbly type rather than the creamy variety. A green vegetable and crusty bread completes the meal perfectly.

I have been making this for the past 2 years, and finally have my favorite version, adding zucchini and Kalamata olives, both for flavor and color. Sliced zucchini is added with the tomatoes, and sliced Kalamata olives are on top of the feta. I like to use fresh oregano instead of dried. As I said below in previous comment, no need to peel and seed the tomatoes . Just core them and squeeze out the seeds and juice, then cut into wedges. Chopped red onion is fine as substitute for shallots.

Wonderful recipe. Shrimp were very tender--perfectly cooked. I used fresh tomatoes and skipped the skinning step so they produced lots of liquid. I can see making this even more of a one-dish meal by adding spinach to the tomatoes next time for good weeknight dinner. We also have one non-shrimp eater so I added a salmon filet. It cooked perfectly and was also delicious!

Can substitute basil for the mint

after cooking shallots (i actually used leeks) mixed in a cup of cooked orzo. and then proceeded with the recipe. Such a delicious and light one pot weeknight dinner!

Yes, you can use any type of oven-proof dish.
A 2-inch deep dish is ideal. In a pinch, you can use a skillet.

Love this dish! I have made it several times, and I must admit the second time I got lazy and didn't feel like boiling and peeling the tomatoes, so I just cored them and sauteed the raw tomato wedges. It was fine. Another time I added some chopped sundried tomatoes and that was good too.

Served this last night. Dead easy; company quality. A good squeeze of fresh lemon (maybe a tablespoon) added a nice sunny note.

This is just delicious. I prepared exactly according to the recipe, except I skinned the tomatoes in a more convenient way: boil water in your tea kettle and pour the boiling water over the tomatoes in a bowl in your sink. Let sit for a minute, rinse with cold water to cool, and the skins fall right off. No need for another pot. I did find this recipe to be a bit liquid-y, but I served it with a nice crusty bread and it was divine to soak up all that tomato goodness.

Add 1 bottle of clam juice (or homemade fish stock) and as much baby spinach as you can stuff into the pan and a hand full of olives and a tablespoon of capers then cook until wilted (about 10-15 minutes). Then in step 4 lay the shrimp on top of the mixture in the same oven proof skillet (no need to put in baking dish) and cook for 7-9 minutes until the shrimp are just barely cooked. Serve with crusty bread for mopping up all the juices. As with most Mark Bittman recipes build off and riff!

This was absolutely delicious and so easy. Other than adding additional garlic (because I always do) and a few more shrimp, I cooked it as written. Everyone loved it. My husband heated the leftovers the next morning, added 2 fried eggs on top and called it Greek shakshuka. I have to say, that was pretty delicious too.

I made this last night and it was a huge hit. I skipped the 2nd step and cooked down any fresh tomatoes I had (cherry and whole tomatoes) to a mixture that was not too soupy. I, too, added spinach on the bottom of the pan as well as kalamata olives. We also cooked some gluten free pasta on the side to round off the dish. Definitely a keeper!

I was skeptical how tomatoes, shrimp and feta could all go together, but from the first bite, I was in heaven. I used fresh Campari tomatoes for this (I did not peel them). I also added the cup of cooked orzo, which added some substance to make it a one-dish meal. Next time I'll remember to add spinach as others have done. I also used a glass pyrex as I don't have an earthenware baker. I will definitely be making this again, and soon!

I had some fresh lemon zest that I had forgotten to use in another recipe, so I topped the shrimp with that. It was a fantastic addition! Zesty!

Very Good! Used a can diced tomatoes with two handfuls of sliced grape tomatoes. Served with rice pilaf. This is a keeper

Saw all the notes about how juicy it is and was wondering what to do with the juice from the can of San Marzanos that I was planning to use.... threw in a cup of uncooked orzo with the aromatics, added about a glass of wine when I added the tomatoes AND their liquid, letting that simmer for 10 minutes, and voila! Great dish, great flavor - and it was a true one-pot meal (with a salad on the side).

Excellent. I used canned tomatoes without the juice and as some suggested, I added a bed of spinach and cooked orzo on the bottom, and added sliced black olives and a drizzle of lime juice on top. Very tasty.

I used the Trader Joe’s fire roasted tomatoes which were very good (it’s Jan and tomatoes are not in season in MD). Served over cooked orzo. Delicious.

This was my chosen NYE dish, made with canned San Marzano tomatoes, 1/2 jar of sundried tomatoes and some marsala wine which was all I had in stock, baked for longer than directed 35 mins, as shrimp was undercooked at 20 mins, served over tortellini with crusty bread, delicious!

Incredible recipe! I used a 28oz can of peeled San Marino tomatoes but other than that, followed the recipe as written. Can see this as a fun appetizer/light dinner served with crusty bread for a dinner party. DELICIOUS.

We ate this delicious dish on high-quality linguine, cooked al dente. I can't imagine serving it any other way. When doubling recipe, be sure not to crowd the shrimp which will prevent them from truly roasting. Instead, saute whatever extras you have in the pan used to cook the tomatoes and shallots, then add them to the top of the finished dish before serving. Offer extra feta crumbles for those who want it.

What wine would you drink with this?

You can use two large cans of a high quality tomato in case the tomatoes in your market are not worthy. I make this dish with rice and bake the rice in with the ingredients so it is a one pot method. Cooked rice (either from the night before or the local Chinese's restaurant) make it fast and easy.

We found that this is best served over rice. It was a bit too spicy for us so 1/4 tsp or less cayenne would be plenty.