Taverna-Style Baked Shrimp and Feta
August 19th, 2009 | Published in Main Course Recipes, Seafood Recipes
Even though it’s way too hot in Seattle to make the prospect of cooking anything in the oven feel appealing, the sight of fresh, wild American shrimp at the uptown Metropolitan Market was just too much to resist. (Note: I’ll be writing more in a future post about the reasons to avoid frozen, imported shrimp in favor of our American options. It’s an important and fascinating story, as is so much that’s going on in our oceans.)
Naturally never-frozen shrimp are also wonderful on the grill, but I had the urge to try and recreate a dish I’d enjoyed a couple of years ago on the tiny Greek island of Samos: Garithes Me Domates Kai Feta.
My picture doesn’t do it justice; I was too hungry to spend much time on styling. But the flavor was spot on. This really captured those bold Greek flavors I love so much.
photo Nicole
Garithes Me Domates Kai Feta ( Taverna-Style Baked Shrimp and Feta)
The bold flavors of the Mediterranean are a perfect complement to these large, juicy shrimp. This is a a two-step recipe and the shrimp and tomato sauce portion may be baked alone. However, with the addition of the orzo layer, you have the convenience of protein and starch all in one dish. Add sautéed green beans or spinach for a simple, festive supper.
This can be assembled a day before baking.
BEVERAGE TO ACCOMPANY: A bright Viognier
Makes 6 servings
- 1 pound orzo
- 3 teaspoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup red wine, like Cabernet Sauvignon
- 1 (28-ounce) can peeled tomatoes
- 2 teaspoons dried oregano (or 1 1/2 tablespoons fresh)
- 1/4 teaspoon crushed red pepper
- 1/2 cup kalamata (or other Greek) olives
- 1/4 cup chopped fresh mint or basil
- 1 1/2 pounds jumbo, raw American shrimp (tails removed)
- 6 ounces feta, crumbled
- 3/4 cup Panko or breadcrumbs
Preheat the oven to 400° F. Lightly oil a 9-inch by 9-inch baking dish.
- Prepare the orzo according to package directions, drain, and set aside.
- In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the onion and sauté until golden. Add the garlic and sauté for 1 minute. Add the red wine and simmer for 3 to 4 minutes to reduce by half.
- Add the tomatoes with their juice, oregano, crushed red pepper, and olives. Simmer, stirring occasionally, until thickened, about 15 minutes.
- In the greased baking dish, combine the cooked orzo with fresh mint or basil and 1/4 cup of the feta.
- Add the shrimp to the tomato sauce and stir to mix. Pour the tomato-shrimp mixture over the orzo. Sprinkle with the remaining feta and breadcrumbs and drizzle with the remaining olive oil.
- Bake until the shrimp are pink and firm and the topping is golden, about 18 minutes.
