Baked Tomatoes, Shrimp and Feta

"This is by far one of my favorite dishes. And, it is delicious, and easy to prepare as well. Make sure to use fresh herbs; it really does make a difference. And for the shrimp; use what is on sale. I happen to use extra large; obviously, if you are using smaller shrimp - you can add more than what I used. Now, how to serve the dish - well, these pics were over a leftover Greek rice I made, which I added spinach too. But, usually I will serve this over a bed of spinach - for those who want to cut down on carbs. You could also serve over white or brown rice, orzo or angel hair pasta; or, even toasted baguettes. This recipe, makes 2-3 servings; depending on other sides you serve with the dish."

Original recipe yields 3 servings


  • Serving Size: 1 (239.8 g)
  • Calories 222.4
  • Total Fat - 14.3 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 55.8 mg
  • Sodium - 931.5 mg
  • Total Carbohydrate - 13 g
  • Dietary Fiber - 3.4 g
  • Sugars - 4 g
  • Protein - 11.9 g
  • Calcium - 257 mg
  • Iron - 2.1 mg
  • Vitamin C - 42 mg
  • Thiamin - 0.1 mg

Step 1

Tomatoes ... Add the tomatoes and onions to a small casserole dish in basically a single layer. Depending on the type of tomato, I use between 1/2 and 3/4 of a pint. Drizzle with the olive oil, garlic, Italian seasoning, half of the salt and pepper, red pepper flakes; and, stir to combine.

Step 2

Bake ... On the middle shelf, in a 450 degree oven, for 15-20 minutes; just until the tomatoes start to soften, and begin to break down. They will continue to cook once you add the shrimp; so, you don't want them to go too far. Remove from the oven to finish the dish.

Step 3

Shrimp ... Add the white wine, shrimp, fresh parsley, oregano, basil, the remaining salt and pepper; then, toss to combine. Squeeze the fresh lemon over the top; and, finish with Feta cheese.

Step 4

Bake ... Return to the oven; and bake 10-15 minutes until the shrimp begin to curl and turn pink. Remember, these cooking times are based on using extra large shrimp. Smaller shrimp will cook much quicker; so, you would have to address more cooking times for the tomatoes - before adding the shrimp.

Step 5

Serve and ENJOY! ... As mentioned; this can be served over a bed of baby spinach, brown or white rice, pasta, toasted baguettes/crusty bread; or, served as is. It's really delicious. You could serve this as an appetizer with toasted baguettes; or, you can make it a main dish, by serving over rice, pasta, couscous.

Tips & Variations

No special items needed.



This is simply divine with flavors we love together. I knew this would tickle our taste buds!

review by:
(20 Mar 2020)