Baked Shrimp with Feta and Tomato

One of my friends suggested that I try this recipe and I happily obliged. I love seafood and don't cook nearly enough of it as I would like. I was intrigued by the use of vermouth in this recipe and its distinct flavor added a lot to this savory dish. I was also surprised about how filling this shrimp dinner was. I was stuffed!

 

Recipe:

¼ cup butter

1 tablespoon minced garlic

1 ½ pound large shrimp, peeled and deveined

¼ teaspoon crushed red pepper flakes

¾ teaspoon dried oregano

¼ cup chopped fresh parsley

¾ cup dry vermouth

1 (14.5 ounce) can diced tomatoes

4 ounces crumbled feta

Salt to taste

1. Preheat oven to 350 degrees.
2. Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has belted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes.
3. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.
4. Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.
5. Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.

A couple notes:

I used frozen large shrimp for this recipe. Thawed them first and they worked very well. They were pre-cooked so they just needed to heat in the pan and absorb flavor.

I added a small amount of shredded Parmesan to the feta and the sharp cheese added great flavor.

Enjoy!