Best Baked Shrimp With Tomatoes And Feta Recipes

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ROASTED TOMATOES WITH SHRIMP AND FETA



Roasted Tomatoes With Shrimp and Feta image

Roasted Tomatoes With Shrimp and Feta

Provided by Cynthia Nicholson

Time 40m

Number Of Ingredients 9

5 large tomatoes, cut into eighths
3 tablespoons olive oil
2 tablespoons minced garlic
kosher salt and black pepper
1.5 pounds medium shrimp, peeled and deveined
0.5 cup chopped fresh parsley
2 tablespoons lemon juice
1 cup Feta, crumbled
crusty bread, for serving

Steps:

  • Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
  • Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
  • Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
  • Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.

Nutrition Facts : Calories 292 kcal, Carbohydrate 10 g, Cholesterol 195 mg, Protein 28 g, SaturatedFat 5 g, Sodium 697 mg, Sugar 5 g, Fat 15 g, UnsaturatedFat 0 g

SPICY BAKED SHRIMP WITH TOMATOES AND FETA CHEESE



Spicy Baked Shrimp with Tomatoes and Feta Cheese image

Spicy Baked Shrimp with Tomatoes and Feta Cheese is an easy weeknight dinner or a great appetizer to share with friends. Best of all, it bakes up in one dish for ultimate ease!

Provided by By: Carol | From A Chef's Kitchen

Categories     Fish and Seafood

Time 40m

Number Of Ingredients 12

4 cups cherry or grape tomatoes
3 tablespoons olive oil
1/2 teaspoon dried oregano
1 teaspoon crushed red pepper flakes (or to taste)
1/2 teaspoon salt
4 cloves garlic (chopped)
2 tablespoons lemon juice
1/4 cup chopped parsley plus more for garnish (plus more for garnish)
1 pound large shrimp ((16-20 count) peeled, deveined and tails removed)
1/2 cup crumbled feta cheese
Crusty bread (for serving)
Lemon wedges (for serving)

Steps:

  • Preheat oven to 425 degrees.
  • Toss together tomatoes, olive oil, oregano, crushed red pepper flakes and salt.
  • Roast 20-25 minutes or until tomatoes are soft and bursting.
  • Add garlic, lemon juice, parsley, shrimp and stir together.
  • Top with feta cheese.
  • Bake another 12 to 13 minutes or until shrimp is cooked through and cheese is melted.
  • Garnish with additional chopped parsley.
  • Serve with crusty bread and more lemon wedges.

Nutrition Facts : ServingSize 1, Calories 519 kcal, Carbohydrate 20 g, Protein 40 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 319 mg, Sodium 2348 mg, Fiber 3 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 20 g

BAKED SHRIMP WITH TOMATOES AND FETA



Baked Shrimp with Tomatoes and Feta image

Provided by Ellie Krieger

Categories     main-dish

Time 36m

Yield 4 servings, serving size 1 1/2 cups

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
  • Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams

ROASTED SHRIMP WITH FETA



Roasted Shrimp with Feta image

Provided by Ina Garten

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 tablespoons good olive oil, divided
1 1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

Steps:

  • Preheat the oven to 400 degrees.
  • Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
  • Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
  • Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

BAKED SHRIMP WITH TOMATOES AND FETA



Baked Shrimp With Tomatoes and Feta image

This is a Martha Stewart recipe I've had for ages. This a real crowd pleaser and is so simple to put together. Hope you enjoy it too.

Provided by Vseward Chef-V

Categories     Toddler Friendly

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
4 scallions, thinly sliced
4 garlic cloves, thinly sliced
2 teaspoons dried oregano
2 pints cherry tomatoes, halved
coarse salt
pepper
1 1/2 lbs peeled and deveined large frozen shrimp, thawed, tails removed
2 tablespoons chopped of fresh mint (plus more for garnish)
4 ounces feta cheese

Steps:

  • Preheat oven to 475 degrees;, with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
  • Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
  • Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
  • Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes.

Nutrition Facts : Calories 380.1, Fat 16.4, SaturatedFat 5.8, Cholesterol 385.5, Sodium 1957.3, Carbohydrate 12.3, Fiber 2.6, Sugar 5.5, Protein 44.9

BAKED SHRIMP WITH SCALLIONS, TOMATOES, AND FETA



Baked Shrimp with Scallions, Tomatoes, and Feta image

Provided by Leslie Revsin

Categories     Onion     Tomato     Bake     Quick & Easy     Feta     Shrimp

Yield Makes 4 servings

Number Of Ingredients 7

4 scallions
2 garlic cloves
1 1/2 pounds large (21-25 count) shrimp
2 tablespoons extra-virgin olive oil
One 28-ounce can chopped tomatoes in juice
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh dill or oregano

Steps:

  • PREP
  • Chop white and green parts of scallions. Finely chop garlic. Peel and devein shrimp.
  • 1. Preheat oven to 400°F. Heat olive oil in a large ovenproof skillet over medium heat. Add scallions and garlic and cook, stirring often, until scallions wilt, about 2 minutes. Add tomatoes and their juice and bring to a boil. Cook until tomato juices thicken, about 5 minutes. Season with freshly ground pepper to taste.
  • 2. Remove from heat and stir in shrimp. Sprinkle with feta cheese.
  • 3. Bake until cheese melts and shrimp are firm and opaque, about 10 minutes. Sprinkle with dill and serve hot.

BAKED SHRIMP WITH TOMATOES AND FETA



Baked Shrimp with Tomatoes and Feta image

Feta, oregano, and fresh mint make this succulent shrimp dish feel decidedly Mediterranean.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 10

2 tablespoons olive oil
4 thinly sliced scallions
4 garlic cloves, thinly sliced
2 teaspoons dried oregano
2 pints cherry tomatoes, halved
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined large frozen shrimp, thawed, tails removed
2 tablespoons chopped fresh fresh mint, plus more for garnish
4 ounces feta cheese
Orzo and Green Beans, for serving

Steps:

  • Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
  • Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
  • Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top.
  • Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and Green Beans, sprinkled with additional chopped mint.

Nutrition Facts : Calories 563 g, Fat 20 g, Protein 46 g

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