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Baked Shrimp in Tomato-Feta Sauce

Baked Shrimp

Baked Shrimp

By thedabble, member

September 29th, 2009

I’m back from Spain. I met the most wonderful, blasé cooks, dined on out of this world cuisine and saw the most amazing sights. Just kidding, you know I would love to go but can’t afford it. I’m lucky to be able to afford to drive a county over.

Which reminds me, while getting gas I saw a truck selling shrimp across the highway in my small town in southern Minnesota! What says fresh shrimp like an unmarked truck in an auto parts store parking lot with a large sign that simply says ‘Shrimp?’ I pointed it out to Greg and we both had a chuckle. I think he chuckled both because he was surprised I didn’t go over and amazed at the sight. I’ve heard horror stories that begin like this and end with “and I was sick for a week” and by heard I mean have seen in movies. However, I am just odd enough, who am I kidding, I am so damn weird that I would have stopped had I not bought shrimp the day before.

There is just a stigma attached but I remember times in Indiana growing up, when mushroom season was upon us, where we bought morels from the back of a van for $25-30 a pound. Normal because it was mushroom season, is it shrimp season, is there a shrimp season in an area that doesn’t produce the item? (Is anyone listening to me? Happy Gilmore reference and my own life) My mind won’t leave the point that it’s a small town in a landlocked area. I do this though, I might mock something but still stop by or do it and sometimes I am not mocking something but sound as if I am. I give people, events and products the benefit of the doubt most of the time.

I can’t say enough about this dish-baked shrimp with tomato, feta and chickpeas. This is a new staple recipe in my apartment. Fast, easy and it looks attractive without even trying. This recipe comes from the magazine Fine Cooking but I modified it so that a side dish was not necessary. I added chickpeas but you could add cannellini beans or another bean of your choice, perhaps add some rice or serve with a crusty loaf of bread. I didn’t have any on hand but a dash or two of white wine would be nice as well.

Baked Shrimp in Tomato-Feta Sauce
Serves 4

1 tbsp olive oil
1 large shallot, minced (or ½ onion and 2 cloves of garlic)
a dash or two of white wine (optional)
16 ounces of fire roasted tomatoes
10 ounces of chickpeas, drained and rinsed (optional)
¼ cup chopped cilantro (or parsley)
1 tsp dried dill (or 1 tbsp fresh)
1 lb. medium sized fresh peeled and deveined shrimp, thawed (you can leave the tails on)
3-5 ounces of crumbled feta

Preheat oven to 400. Heat the oil in a large, oven-proof skillet over medium heat. Add shallot and cook on stovetop until softened, about 3-5 minutes. If using white wine, add here and then, stir in tomatoes and simmer until it thickens a bit, then add chickpeas. Cook for about 5-10 minutes and then take off of the heat and stir in herbs, shrimp, salt/pepper and feta. Place in oven (uncovered) for 20 minutes or so, until shrimp are cooked. Serve with rice or crusty bread.

Recipe Used: My own design - The Dabble

posted in: Gallery, bread, tomatoes, rice, feta, shrimp, Baked, cilantro, beans, dill, white wine, shallot, chickpeas, bake
Comments (1)

zzbb writes: FYI, Dabble, there is a shrimp truck that comes to my home town (Madison, WI) from LA (not Los Angeles) and continues on to MN. They drive all night from the coast and bring excellent fresh (read: not previously frozen) shrimp, crab and fish. The truck says Fabian's and we get email announcements so we know when they're coming through. Not sure how much longer they can come given the situation in the gulf. But we've been buying shrimp and the like from the back of a truck for 5 yrs and no one's ever been sick! Posted: 2:40 pm on June 24th

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