Reviewed: Aug. 31, 2009

What an easy, elegant meal! Fit for any night of the week--yet a wonderful recipe you could serve to guests! I followed the ingredients of the recipe--using fire roasted diced tomatoes. Such amazing flavor! I sauteed the shrimp about 1.5 minutes on each side...slightly undercooked. Then baked for 15 minutes; much longer and you risk overcooking the shrimp. Served on top of orzo with "Baked Zucchini Chips" and fresh fruit. Yum! It really is an impressive looking dish!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Jul. 27, 2009

Fabulous! The best shrimp dish I have ever made. A few keys to a five star dish: 1. Don't cook the shrimp for five minutes otherwise it will be overcooked when you finish baking it. Cook the shrimp until it's light pink and then take it off the stove and out of the hot pan so it doesn't continue to cook. 2. Don't add salt; the feta has enough. 3. Cook the vermouth down then add the tomatoes and cook the tomato juices down as well otherwise it will be runny. Baking will not evaporate the extra juices. 4. The feta won't brown but when it becomes heated throughout, it's done. I also used dried parsley because that's what I had on hand and it worked great. This is a definite keeper. This recipe is so simple yet an impressive date night recipe. UPDATE: I made this again using overly ripe cherry tomatoes and it is so much more elegant. The fresh parsley and tomatoes make it look like an expensive restaurant dish.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Jun. 9, 2009

This was runny, shrimp is tough . I only cooked for about 25 minutes. Cheese hadn't even started to brown. Can't imagine what this would have been like if I had cooked until golden.

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cathy1114

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Reviewed: May 29, 2009

Awesome, awesome, awesome...and super simple to make. My husband said this was a definite repeat. I was actually happy there was leftovers

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Sophia

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Reviewed: May 4, 2009

WOW. This is great and, best of all, really different. Perfect with orzo. Thanks for a great recipe :)

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 22, 2009

Lots of flavor! Unless your taste buds are dull you will only need a regular serving to get your fill of this dish. This is a special treat and not something I'd make often since their is so much flavor. But it is so good that I may not be able to pass it up for the next special dinner. It's a wonderful departure from the typical shrimp and noodles or scampi dishes out there. Next time I may try it bruschetta-style.

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MADGUAC

Cooking Level: Beginning

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 4, 2009

This dish was delicious! And healthy too. Will definitely make again.

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cmcconnell

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Reviewed: Jan. 22, 2009

I have made this twice now. The first time I made it exactly as it was written and served over linguine noodles - it was wonderful! The next time I added diced green pepper and diced onions at the same time as the garlic. I cooked until soft. I found I was out of feta and so used grated parmesan. Served over rice and it was a wonderful and filling dinner. Kids liked it better with parmesan (they aren't fans of feta!). Highly recommend as a quick and filling meal!

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ZvilleMom

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Nov. 20, 2008

I feel bad about giving this 4 out of 5. We really liked it just as written but it could easily be so much better with some tweaking. Mine came out with a lot of liquid after baking. I wish I had drained the canned tomatoes and used less vermouth (I did reduce it to half). I also think it needs more feta cheese and something else to give it more flavor. Maybe more herbs or red pepper or maybe sliced kalamata olives would work. I'll definitely make this again, with some changes. Like most of the reviewers, I served it over orzo pasta and that was perfect for this.

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Sheila T

Cooking Level: Expert

Home Town: Levittown, New York, USA

Living In: Wakefield, Rhode Island, USA

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Reviewed: Jun. 20, 2008

I make this all the time and serve it over pasta.

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Lynn

Cooking Level: Intermediate

Home Town: Hampton, New Hampshire, USA

Living In: Richmond, Virginia, USA

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Reviewed: 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!!

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kiddykat8

Cooking Level: Intermediate

Living In: Godfrey, Illinois, USA

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Reviewed: 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!

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Apr. 9, 2008

tastes great! It was easy and painless and I will absolutely make it again!

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ChelsBelle

Cooking Level: Intermediate

Home Town: Coppell, Texas, USA

Living In: Auburn, Alabama, USA

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Reviewed: Apr. 4, 2008

This is so delicious and easy to prepare. It is light and fresh. I used fresh roma tomatoes and more feta cheese and served it with orzo pasta. My guests loved it and all wanted to recipe. Thanks so much!

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MJD602

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Reviewed: Mar. 21, 2008

This was really good! I used rice pilaf instead of orzo b/c my grocery store doesn't carry it. I think it was really flavorful but next time I will use fresh tomatoes as someone suggested and more feta. I don't think I used enough and it wouldn't brown on the top. But overall this recipe was very tasty!

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Ravalicious

Cooking Level: Beginning

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Reviewed: Feb. 24, 2008

We really loved this dinner. I used both one can of diced tomatoes and a container of grape tomatoes-halved. I increased the vermouth slightly to have more sause. I also added more feta because we love it so much. I also made it with 2 pounds of large shrimp and served it over orzo...loved the orzo/feta/tomato combination!

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DANI80

Cooking Level: Expert

Living In: West Deptford, New Jersey, USA

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Reviewed: Feb. 1, 2008

Wonderful! I made this for my boyfriend's birthday, because he loves shrimp. Two of his friends came over and ate with us. They all LOVED it! I served over coucous and used white cooking wone b/c I couldn't find vermouth. I can't wait to try it again with the real ingredients.

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Natrudy

Cooking Level: Beginning

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Reviewed: Jan. 19, 2008

I tried this and wasn't as impressed as some. I used sweet vermouth but don't think it was because of that. It was good but I can't say great. Not sure would make again because there is so many great recipes you can put shrimp into.

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JATON4

Cooking Level: Expert

Home Town: Rushmore, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jan. 7, 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.

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Lavendertigerlily

Cooking Level: Intermediate

Living In: Falls Church, Virginia, USA

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Reviewed: Oct. 17, 2007

What a great find! This is a delicious, easy to prepare dinner that would work for either a work day meal or company. I thought I had all the ingredients when I went to make the recipe, but didn't have a can of tomatoes, instead, I chopped up 1/2 fresh tomato and added it to half a 8 oz. can of tomato sauce. I cooked the tomato and sauce for 5 minutes in a saucepan, just to soften the tomato, before adding it to the reduced vermouth. Thanks for the recipe Laura.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Baked Shrimp with Feta and Tomato

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