Greek Shrimp

My mother forwarded me this recipe from NYT Cooking. I made it a lot a few years ago and then somehow it slipped off my radar. So happy to have found it again! Open to suggestions of what to serve with this.

Tip: Prepare the tomatoes the day before to save time before serving.

  • Extra-virgin olive oil
  • 3 large shallots, diced, about 1 cup
  • 4 garlic cloves, minced
  • Salt and pepper
  • 2 pounds large ripe tomatoes
  • ½ tsp crushed red pepper flakes
  • 1 ½ pounds large shrimp, peeled and deveined
  • 4 ounces Greek feta cheese
  • ½ tsp dried oregano
  • 2 T roughly chopped mint
  • Preheat oven to 400 degrees
  • Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
  • Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
  • Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
  • Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
  • Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.
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