Reviewed: Oct. 13, 2007

I actually made this with chicken and it was excellent. I followed the recipe and just browned the chicken before I put it in the oven. I used more garlic and added Italian spiced tomatoes. Can't wait to try this with shrimp! Thanks.

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Reviewer:

Kat4662

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Middleton, Nova Scotia, Canada

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Reviewed: Oct. 7, 2007

Delicious & simple to make. A very light shrimp dish. A definate keeper. However it does only serve 4 adults. I served over spaghetti with garlic toast. Everyone must try this

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Reviewer:

Lillian

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Reviewed: Sep. 6, 2007

A very nice dish with great flavor!

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Reviewer:

maryannejan

Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

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Reviewed: Aug. 16, 2007

This recipe became a weekly dinner. Fast and Tasty.

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Reviewer:

Elizabeth

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Reviewed: 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.

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Reviewer:

ROMA

Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands

Living In: Pearland, Texas, USA

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Reviewed: 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.

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