Baked Shrimp With Feta Recipes

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GREEK BAKED SHRIMP WITH FETA



Greek Baked Shrimp with Feta image

This is a delicious recipe, and one I have enjoyed many times. It would make an excellent appetizer for entertaining as well as a great dinner idea!

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs large shrimp, uncooked
1 medium sized onion, finely chopped
2 teaspoons extra virgin olive oil
1 cup chopped green onion
2 cloves garlic, crushed
2 cups diced peeled tomatoes
1/2 cup dry white wine or 1/2 cup non-alcoholic wine
1/4 cup chopped flat leaf parsley
1/2 teaspoon dried oregano
salt
pepper
4 ounces fat-free feta cheese

Steps:

  • Preheat oven to 450 degrees.
  • Remove shells from shrimp, leaving last segment and tail intact; remove vein.
  • Rinse and dry.
  • In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.
  • To the onions add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste.
  • Reduce heat, cover and simmer for 30 minutes until thickened.
  • Pour half the sauce into a shallow casserole, and arrange the shrimp on top.
  • Pour the rest of the sauce on, and sprinkle crumbled feta over the shrimp.
  • Bake at 450 degrees for 10-12 minutes or until prawns are pink and feta is lightly browned.
  • Garnish with remaining parsley and serve.

BAKED SHRIMP WITH FETA AND TOMATO



Baked Shrimp with Feta and Tomato image

This is a very easy and tasty recipe that is great for everyday or a dish to impress company. I like to serve it with orzo.

Provided by Laura Dobbins Corbett

Categories     Seafood     Shellfish     Shrimp

Time 50m

Yield 6

Number Of Ingredients 10

¼ cup butter
1 tablespoon minced garlic
1 ½ pounds large shrimp, peeled and deveined
¼ teaspoon crushed red pepper flakes
¾ teaspoon dried oregano
Salt to taste
¼ cup chopped fresh parsley
¾ cup dry vermouth
1 (14.5 ounce) can diced tomatoes
4 ounces crumbled feta
Calories271.4 calories
Carbohydrate7.9 g
Cholesterol210 mg
Fat12.7 g
Fiber0.8 g
Protein22.1 g
SaturatedFat8 g
Sodium574.6 mg
Sugar4.8 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.
  • Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.
  • Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.

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)
Calories300 calorie
Fat11 grams
SaturatedFat4.5 grams
Cholesterol240 milligrams
Sodium710 milligrams
Carbohydrate12 grams
Fiber2 grams
Protein35 grams

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.

GREEK RICE AND SHRIMP BAKE WITH FETA CRUMB TOPPING



Greek Rice and Shrimp Bake With Feta Crumb Topping image

This Greek spin on the classic baked rice casserole calls for shrimp, but chicken can also be used. Cut three large boneless chicken breasts into cubes and brown first in oil in a hot skillet before adding to cooked rice. If you plan on doubling the recipe, use 2 1/2 cups (625 mL) rice and only 4 1/2 cups (1.125 L) stock. From Food and Drink.

Provided by Leslie

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 1/2 cups chicken stock
1 bay leaf
1 tablespoon butter
1 teaspoon lemon juice
1 1/4 cups long-grain white rice
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 teaspoons dried oregano leaves
1/4 teaspoon hot red pepper flakes (to taste)
2 large tomatoes, seeded and chopped
1 large red bell pepper
1 lb large raw shrimp, peeled and deveined, tails removed
3/4 cup soft fresh breadcrumb
3/4 cup crumbled feta
2 tablespoons chopped fresh parsley

Steps:

  • Place stock and bay leaf in a medium saucepan and bring to a boil.
  • Add rice; return to a boil.
  • Reduce heat, cover and simmer for 20 minutes or until rice is just tender.
  • Add lemon juice, butter and 1/2 the oregano.
  • Stir well and remove from heat, let cool to room temperature.
  • Remove bay leaf.
  • Heat oil in a large nonstick skillet over medium heat.
  • Cook onion, garlic, hot-pepper flakes and the rest of the oregano , stirring, for 4 minutes or until softened.
  • Add tomatoes and red pepper; cook for 3 minutes until softened.
  • Stir in rice and spread in a greased 10-cup shallow casserole dish. If making ahead, cover and refrigerate.
  • Preheat oven to 375°F.
  • Bury shrimp in rice.
  • Combine bread crumbs, feta and parsley in a bowl; spread over rice.
  • Bake in oven for 25 to 30 minutes until shrimp are pink and topping is light golden.

BAKED GREEK SHRIMP WITH TOMATOES AND FETA



Baked Greek Shrimp With Tomatoes and Feta image

This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.

Provided by David Tanis

Categories     lunch, salads and dressings, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper
2 pounds large ripe tomatoes
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds large shrimp, peeled and deveined
4 ounces Greek feta cheese
1/2 teaspoon dried oregano
2 tablespoons roughly chopped mint
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Calories233
UnsaturatedFat5 grams
Carbohydrate16 grams
Fat10 grams
Fiber4 grams
Protein21 grams
SaturatedFat4 grams
Sodium829 milligrams
Sugar8 grams
TransFat0 grams

Steps:

  • Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
  • Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
  • Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
  • Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
  • Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

HERBY SHRIMP-AND-FETA BAKE



Herby Shrimp-and-Feta Bake image

This shrimp bake gets the "low and slow" treatment in the oven, resulting in tender, perfectly cooked crustaceans without a hint of toughness. A saffron marinade and chopped fresh herbs up the elegance (and the flavor). Round it all out with creamy feta, and you have a sublime appetizer to serve with crusty bread.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Appetizers

Time 1h5m

Number Of Ingredients 11

1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
Kosher salt
Pinch of saffron
Pinch of sugar
1 clove garlic, thinly sliced (1 teaspoon)
1 tablespoon fresh oregano leaves, chopped
1/4 cup fresh parsley leaves, chopped, plus more for serving
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
4 ounces feta, drained and sliced
Crusty bread, for serving

Steps:

  • Preheat oven to 250°F. Using a mortar and pestle, grind together lemon zest, 3/4 teaspoon salt, saffron, and sugar. Add lemon juice and let stand 5 minutes. Add garlic; mash to a paste. Mash in herbs, then 2 tablespoons oil.
  • In a bowl, toss shrimp with herb mixture; let stand 15 minutes. Arrange shrimp and feta in a shallow ovenproof dish just large enough to hold them snugly. Pour remaining 1/2 cup oil over top. Bake, spooning oil over shrimp occasionally, until shrimp are pink and cooked through, 25 to 30 minutes. Serve with more parsley and bread.

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