Shrimp Santorini, Baked Shrimp with Tomato and Feta Cheese
The Greek Island of Santorini is eponymous with picturesque sunsets, iconic whitewashed buildings and mineraly Assyrtiko wine. All of these are the perfect accompaniment to Shrimp Santorini — a sizzling dish of sauteed tomatoes, plump shrimp and rich feta cheese. The first time I had this dish, I was lucky enough to be sitting on a restaurant patio in the island’s capital city of Fira. The sun had just fallen beneath the caldera and the sky was full of orange and pink hues, much like the dish in front of me.
While nothing tastes like the tomatoes in Greece, pick up some of your favorite at a local farmers market during the summer. You can also make Shrimp Santorini in the off season using organic full-size tomatoes that you grate into a bowl, or cherry tomatoes (heirlooms are the best, if you can find them) cut in half. The rest of the dish is easy to put together. So easy in fact that I don’t boast to my weekly personal chef clients how turn-key it is to make because I want them to fully appreciate the levels of flavors and how beautiful the marinated shrimp are against the savory heirloom tomatoes and tangy feta.
How to Roasted Shrimp with Tomato + Feta Cheese by xtinaxenos on Jumprope.
- 1 Onion, chopped
- 4 Garlic cloves, minced
- 2 lb. Tomatoes***
- 1 lb. Shrimp, cleaned, peeled and deveined
- 6 oz. Feta cheese
- ½ tsp. Red pepper flakes, crushed
- ½ tsp. Oregano, dried
- 3 tbs. Parsley, chopped
- Extra virgin olive oil
- Salt & Pepper
- Kalamata oives (optional)
- Prepare shrimp by putting them into a mixing bowl with 1 tbs. olive oil, salt and pepper. Toss shrimp to coat.
- Pre-heat oven to 400 degrees.
- Put 4 tablespoons of olive oil in a medium skillet and turn on heat to medium. Add onion and a little salt and sweat until translucent. Add garlic and pepper. Stir until soft, a few minutes. Add tomatoes, oregano and red pepper flakes and sauté for 10 minutes.
- Turn out tomato mixture into a 9 x13 baking dish.
- Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface.
- Bake for 10-12 minutes, until shrimp are a medium pinkish color and cheese is a bit browned. Don’t overcook the shrimp. Remove from oven, garnish with fresh parsley.
- *** You have many options when it comes to tomatoes. Either grate full size tomatoes into a bowl. You can also use cherry tomatoes cut in half. If you don't have fresh tomatoes available, try a 28 oz. can of good quality tomatoes. Try to get fresh tomatoes at your local farmers market when they are in season, or buy organic tomatoes at your supermarket.
- Serve with crusty bread for dipping, or over rice or orzo as a main dish.
- You can also add Kalamata olives to the mix with the shrimp, prior to baking. A handful should be fine.