"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." — Laura Corbett
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1 1/2 pounds
large shrimp, peeled and deveined
crushed red pepper flakes
Salt to taste
chopped fresh parsley
1 (14.5 ounce) can
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.
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
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.
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.
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!!
Quite yummy! I threw in some fresh spinach that I wanted to use up. Added good color and vitamins.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Shrimp with Feta and Tomato
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 114
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