SHRIMP SAGANAKI (GREEK SHRIMP WITH TOMATOES & FETA)
Greek-style shrimp saganaki makes a quick and easy weeknight dinner.
Provided by Jennifer Segal, adapted from Betsy Goldstein's recipe
Categories Dinner
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
- Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
- Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
- Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.
- Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent broiler-safe baking dish and proceed from there.
Nutrition Facts : Calories 431, Fat 25g, Carbohydrate 21g, Protein 32g, SaturatedFat 9g, Sugar 14g, Fiber 5g, Sodium 1379mg, Cholesterol 252mg
BAKED GREEK SHRIMP WITH TOMATOES AND FETA
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
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.
Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams
BAKED SHRIMP WITH TOMATOES AND FETA
Provided by Ellie Krieger
Categories main-dish
Time 36m
Yield 4 servings, serving size 1 1/2 cups
Number Of Ingredients 10
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
BAKED SHRIMP WITH FETA AND TOMATO
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.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 7.9 g, Cholesterol 210 mg, Fat 12.7 g, Fiber 0.8 g, Protein 22.1 g, SaturatedFat 8 g, Sodium 574.6 mg, Sugar 4.8 g
BAKED SHRIMP IN TOMATO FETA SAUCE
This is a fantastic recipe! I love this, and it's a wonderful mixture of fresh herbs and succulent shrimp. Each ingredient has it's own flavor, but when all put together makes for a wonderful mixture of infused flavors.I know you will love this! *Note that there are cooking and baking times, the baking times are 10-12 min. and the cooking times are approx. 10 to 20 min. ** I use my hands to break up the whole tomatoes, and I just pinch off the little, tough stem ends and toss them. You could use the same ammount o diced tomatoes, but I don't recommend them. If you open a can of whole tomatoes and pour them in bowl, side-by-side with the diced tomatoes, you would see a big difference. The whole ones will look bright red, while the diced ones appear pale. I always use the whole tomatoes whenever I can.
Provided by FLUFFSTER
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
- Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
- Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
- Serve immediately. Serve with crusty French or Italian loaf bread, pasta, a simple salad, or you may use rice.
AUTHENTIC BAKED FETA AND TOMATOES
For this delicious traditional Greek dish, feta and tomatoes along with a hot pepper are roasted until soft and melty.
Provided by OliveTomato.com
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Preheat the oven at 350 F (180 C)
- In medium sized baking dish spread the tomatoes.
- Drizzle 2 tablespoons over the tomatoes and toss.
- Place the feta in the center of the baking dish, sprinkle with oregano, black pepper and place the hot pepper on top of the feta. Drizzle with 1 tablespoon olive oil.
- Bake for 35 minutes. If adding pasta, start boiling it now and set aside.
- Remove from oven and smash the feta -tomato a bit before serving.
- Sprinkle with chopped mint before serving
BAKED ORZO WITH SHRIMP, TOMATO SAUCE, AND FETA
If you like Feta cheese you are going to love this dish. Very easy to make and a real crowd pleaser! Recipe from Gourmet Magazine.
Provided by Babs in Toyland
Categories Cheese
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Cook onion, garlic, oregano and red pepper flakes in 1 tablespoon oil in a 4 quart pot over moderately high heat, stirring, until onion is softened, about 3 minutes.
- Add wine and boil until reduced by half, about 3 minutes.
- Stir in tomatoes and salt and reduce heat, and simmer briskly, stirring often, until slightly thickened, about 8 minutes.
- Stir shrimp into sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
- While sauce and shrimp are cooking, cook orzo in a 6 quart pot of boiling salted water until al dente.
- Reserve 1/2 cup of the cooking water, then drain in a sieve.
- Return orzo to pot and toss with remaining tablespoon oil.
- Stir in sauce with shrimp and reserved cooking water, then add olives and salt and pepper, to taste.
- Spoon 1/2 of pasta into an oiled 13 X 9 by 2 inch glass baking dish, then sprinkle with 1/2 of the feta.
- Top with remaining pasta and feta, then bake in middle of the oven, uncovered, until cheese is slightly melted and pasta is heated through, about 10-15 minutes.
Nutrition Facts : Calories 716.1, Fat 25.2, SaturatedFat 12.7, Cholesterol 240.3, Sodium 1790.2, Carbohydrate 72.8, Fiber 5, Sugar 10.3, Protein 45.2
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