Baked Shrimp with Feta and Tomato Recipe

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Most Helpful Positive Review

Jan 16, 2008

I tried this recipe last night. It had a good flavor, but following the instructions almost to a T, the shrimp was overcooked and the sauce watery. I will try it again (And this time remember to pick up fresh parsley first), cook the shrimp less initially since 20 minutes of baking would cook them through, and reduce the Vermouth to 1/2 cup. I will also cook the tomato/ vermouth mixture until the tomato juices reduce some, too.

—Lavendertigerlily

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Most Helpful Critical Review

Mar 03, 2011

It was very watery. The recipes sounded good....but. We used goat chesses instead of feta and it was the only thing I liked about this dish. Cooking the shrimp for 20 minutes was WAY to long. The shrimp was like rubber

—RACHEL1070

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56 Ratings

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Jul 27, 2007

WHOA! By far this is the BEST shrimp dish I've had!!! DELISH!! I used fresh Roma tomatoes, and dried oregano, I also trippled the garlic! I would also suggest if you want a bit more sauce, increase the vermouth. I served it with pasta and garlic bread. A WINNER IN MY BOOK! Thanks.

—ROMA

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Jun 25, 2007

If you like feta cheese and shrimp, this is an excellent and easy dish to prepare. I have my doubts about serving six people unless you include h'orderves, salad and bread. Great quality meal. I used a little more garlic than suggested, about three large cloves, and I used large cooked shrimp for ease. Other than that I followed as prescribed. You can also prepare the night before, just don't bake. Pull it out of fridge and let it get to room temperature then bake till parts of feta just start to turn brown. You must serve over orzo (must)! I've made this several times. Good luck. Top Notch.

—MBOLENDER

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May 13, 2008

This is my first review I have given, and I have used this site for over a year now to find my favorite recipes. This recipe, with only a few additions & substitutions, is BY FAR the BEST shrimp dish I have ever found!! I have made it on numerous occasions and I thought I would share how I perfected it for my boyfriend and my tastes - maybe you will agree: I more than double the garlic; use about a teaspoon of red pepper flakes instead of 1/4 tsp (we like spicy food in our house!); add some crushed black pepper (to taste); use a teaspoon (instead of 3/4 tsp) of dried oregano; substitute a tablespoon of DRIED parsley instead of fresh; use sliced roma tomatoes IN ADDITION TO the canned diced tomatoes (I like to use the cans that have basil, oregano, & garlic already in them); and I add a bag of fresh spinach to the vermouth and tomato mixture as it is cooking. I usually broil the mixture in the oven for a few minutes before I take it out, just to brown the feta a little. After it is finished baking, I serve this mixture over orzo (a wonderful suggestion I read)....it is absolutely delicious!! Great Garlic Knots (from this site) go wonderfully on the side of this dish!!

—kiddykat8

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May 02, 2007

Quite yummy! I threw in some fresh spinach that I wanted to use up. Added good color and vitamins.

—BCPORTER

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Apr 20, 2008

This is excellent! I did a few things different though. I sauted some onions in the butter and then added the garlic. I served it over orzo with freshly grated Parmesan cheese. So good!

—COOKINGQUEEN75

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Mar 03, 2007

Wow... this was a real hit! Easy and excellent. Thanks for sharing this dish. I served it over brown rice with a salad and garlic bread.

—sstempleton

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Nutrition

Calories
271 kcal
14%

Carbohydrates
7.9 g
3%

Cholesterol
210 mg
70%

Fat
12.7 g
20%

Fiber
0.8 g
3%

Protein
22.1 g
44%

Sodium
639 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Baked Shrimp with Feta and Tomato

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 271
Calories from Fat: 114

% Daily Value *
Total Fat 12.7g 20 %
Saturated Fat 8g 40 %
Cholesterol 210mg 70 %
Sodium 639mg 26 %
Potassium 312mg 9 %
Total Carbohydrates 7.9g 3 %
Dietary Fiber 0.8g 3 %
Protein 22.1g 44 %
** Sugars 4.8g
Vitamin A 27 %
Vitamin C 18 %
Calcium 20 %
Iron 47 %
** Thiamin 6 %
** Niacin 25 %
** Vitamin B6 14 %
** Magnesium 14 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.