Reviewed: Dec. 2, 2012

It tastes good, but I wish I'd have read the reviews before I started. I would have cooked the shrimp less. I didn't get any Orzo, but I put it over Jasmine rice, and it was just fine. Served it with Stouffer's creamed spinach. Oh, I cooked it at 350 for 10 minutes and then broiled for 5 more minutes. I also had sprinkled a little Parmasan cheese on it before cooking. The feta did brown after all.

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Reviewer:

Hannen1

Cooking Level: Expert

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

Reviewed: Aug. 1, 2012

I made Major Points with my BF with this dish. I followed the recipe steps, just made a few ingredient changes to suit our tastes: reduced the butter to just what I needed to saute; tripled the garlic, doubled the oregano, added a little red onion and used both fresh diced tomatoes and the can of tomatoes. Used feta with meditranean spices, prob double the amt. Did not cook the shrimp all the way and added artichokes before it went in the oven. Next time I add mushrooms too! this was so yum.

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Reviewer:

Spicy

Reviewed: Jan. 24, 2012

Absolutely delicious and I am P-I-C-K-Y. Not a picky eater so much but more like a food snob - I do not like a lot of processed food, casseroles, etc. I like fresh, easy and delicious. This is awesome and I followed the recipe to a T! Very easy and quick to make if you use bagged, peeled and deveined shrimp. I also served over orzo pasta and it was P-E-R-F-E-C-T! For the people who said it was runny or had too much sauce...yes it was runny but we felt all that good thin sauce was just excellent with the orzo. Served in a bowl, but don't throw that away - it is what makes it! I also think you could use vodka if you didn't have vermouth.

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Reviewer:

Valerie

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Reviewed: Jan. 23, 2012

I made this dish on vacation for my best friend and her husband, and we ate every bit! I put the shrimp raw into the oven, as sauteeing them would have overcooked them. Awesome recipe - thanks!!!

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Reviewer:

Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

Reviewed: Dec. 18, 2011

I agree with many others that the sauce was runny. ... But the first time I make a recipe from this site, I do like to make it as it is written. Which I did. We served it over Orzo. And we just used a slotted spoon for dishing out the shrimp/feta/tomato bake. We loved it! ..... It is a recipe we will make many more times. We will probably tweak more to our family's tastes, but as written, it was delicious! Thank you for this one!

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Reviewer:

lovesusa

Reviewed: Nov. 2, 2011

This is a very tasty and satisfying dish! I tweaked it by adding finely diced celery & onions to the sauteeing butter & garlic. I also doubled the oregano & added basil. Lastly, I ran out of vermouth & substituted dry sherry. I love this dish & it's become a staple at our house! Thanks!

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Reviewer:

Sparkletastic

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: May 26, 2011

We enjoyed this, and it couldn't have been easier to make. It took more time to peel the shrimp than anything else. Like other reviewers, I thought the sauce was a bit too juicy, so I boiled down the tomato-vermouth mixture until it was almost dry. I would normally serve this with pasta, but since we had pasta last night, I just served it with hot pugliese bread. Wonderful for soaking up that yummy melted feta sauce!

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Reviewer:

Kelly

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Apr. 28, 2011

Wasn't really sure about this recipe but decided to try it. I'm not a big vermouth fan but I'm tired of the same old grilled shrimp and was looking for something totally different. Very, very good! I only cooked the shrimp about 3 minutes in the pan so the shrimp wouldn't be overdone. I doubled the garlic and used fresh herbs. This will be a regular in our house from now on.

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