Be the Perfect Host: Greek-Style Baked Shrimp

By Jeannette Ordas of Everybody likes Sandwiches


Now that we're in the middle of February, we need all the perking up we can get, so I'm pulling out the big guns. This Greek style shrimp dish is perfect for company because it's super simple to whip up which leaves you time to relax and drink wine and hang out like the perfect host. 

This is one of my favourite dishes and I've made it for company or a special dinner, just me and my husband. Any dish that uses shrimp has got to be special, but this one charms just a little bit more than the rest.






It's not buttery and heavy in the way some shrimp dishes are. Instead it charms with a touch of the Mediterranean -cinnamon, allspice, fennel and dill add a whole lot of flavour. And there's creamy, salty feta to up the comfort levels.



I use frozen large shrimp here. Just take the frozen shrimp out 45 minutes before you plan on making the dish, dump it into a large bowl and run a slow stream of cold water over the shrimp. It should be completely thawed in about 40 minutes or so. 


Now crack open a bottle of your favourite wine and have lots of crusty peasant bread on hand to sop up all the lovely juices. Dinner is served!


Greek-Style Baked Shrimp
(recipe adapted from Gourmet magazine)
1 onion, diced
4 cloves garlic, minced
3 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon freshly crushed fennel seeds
2 14 oz cans of fire-roasted diced tomatoes
pinch of sugar
1 1/4 lb of large peeled & deveined shrimp, tails left on
1/2 cup feta cheese, crumbled
4 tablespoons fresh dill, chopped
lemon wedges, to serve

Preheat oven 375F with rack in the middle.

In a large oven-proof skillet, heat olive oil over medium-high heat and add in onion, garlic and red pepper flakes. Let it heat until softened and fragrant, about 5 minutes, turning down heat if things start to brown. Add in tomatoes, cinnamon, allspice and sugar and cook until the sauce reduces and gets slightly thickened, about 20 minutes. Taste and adjust seasoning if needed. Remove from heat. 

Season shrimp with a pinch of salt and then scatter over the sauce. Sprinkle feta over top along with half of the dill. Place saucepan into the oven and bake for 15-18 minutes or until shrimp are pink and cooked through. Serve with the remaining fresh dill sprinkled over top. Serve with lemon wedges and lots of crusty bread to sop up all the goodness. Serves 4.



Jan Halvarson

11 comments:

Igor Josifovic said...

I'll check this in march when I'm in Athens, Greece;-)

ariadne said...

Although Greek never heard of this recipe!It seems delicious though!AriadnefromGreece!

heather caroline said...

Looks delicious, and decently healthy too! Definitely going to try this!

Cris Brown said...

very tastey cook.i like it. New to Network Marketing

sarah nadine said...

this looks like a keeper! will be giving this a go with our next dinner guests :)


xo

Brooke said...

I'm always a little nervous to cook shrimp (they seem so easy to overcook), but this recipe sounds so delicious (feta? yes, please.) that I might be willing to work on my phobie... ;)

Anonymous said...

Where did you buy your shrimp? I once made somehting like this dish years ago, inspired from the Frugal Gourmet (remember him?) and have always wanted to try it again. thanks.

heather caroline said...

Ok, just tried this tonight and it's INCREDIBLE! Thanks for sharing, we have a new family favorite!

Cussot said...

Hey, we used to make this in a Greek restaurant where I worked - I shall have to make it for the nostalgia value!

kickpleat said...

Anon, I purchased the frozen shrimp at costco - nothing fancy!

Cinnamon and Thyme said...

Looks really, really delicious.

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