This dish is supposed to transport you to the Greek Isles- we needed an (quick & inexpensive!) escape- maybe that’s why my husband loved it so much! It has a different flavor profile from the dishes I am usually drawn to which made it unique and extra-delicious. It was also a wonderful late-summer dish to make with my beautiful, fresh CSA tomatoes. This recipe was adapted from the New York Times, contributed by David Tanis. We ate it over rice with green salad on the side. Sensational! 🙂
This is the perfect dish to share at Fiesta Friday #35 this week at The Novice Gardener. I am also flattered and honored to share that my contribution to Fiesta Friday #34- Almond-Crusted Pork Scallopini with Apples & Arugula– is featured this week as well!! Wow! Enjoy!! 🙂
Total Time: 45 minutes
Yield: 4 to 6 servings
- extra-virgin olive oil
- 3 large shallots, diced, about 1 generous cup
- 6 large garlic cloves, minced
- coarse salt and freshly ground black pepper
- 2 pounds large ripe tomatoes, about 4 large
- ½ teaspoon crushed red pepper flakes
- 1 ½ pounds large shrimp, peeled and deveined
- 4 ounces Greek feta cheese, crumbled
- ½ teaspoon dried oregano
- 1-2 tablespoons chopped mint
- Put 4 tablespoons of 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, 13 x 9 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.
- While the dish is baking, prepare the rice according to package directions.
- Remove the shrimp and tomatoes from the oven and let the dish rest for 5 minutes. Sprinkle with mint and serve over rice.
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