Roasted Shrimp with Feta


3 tbsp. olive oil, divided

1 medium onion, chopped

1/3 cup dry white wine

1 (15 oz.) can diced tomatoes, with liquid

2 tsp. tomato paste

1½ tsp. dried oregano

1 tsp. kosher salt

½ tsp. black pepper

1 cup fresh bread crumbs

3 tbsp. minced fresh parsley

1 tsp. lemon zest

1 lb. large shrimp (16-20 per lb.), peeled with tail segments left intact, deveined

5 oz. crumbled feta cheese

Juice of 1 lemon

Fresh lemon wedges, for serving


Preheat the oven to 400˚ F.  Heat 2 tablespoons of the oil in a large skillet over medium heat.  Add the onion and cook until slightly tender, 5-8 minutes.  Add the garlic and cook just until fragrant, about 1 minute.  Add the wine and bring to a boil, scraping up any browned bits.  Continue to cook 2-3 minutes, until the liquid has reduced by half.

Add the tomatoes with the liquid, tomato paste, oregano, salt and pepper.  Stir to combine, reduce the heat and simmer, stirring occasionally, 10-15 minutes.  

Combine the bread crumbs, parsley, lemon zest and the remaining tablespoon olive oil in a bowl.  Toss well with a fork to blend.

Remove the pan from the heat.  Lay the shrimp in a single layer, tails up, on top of the the tomato mixture.  Scatter the feta over the top of the shrimp, followed by the bread crumb mixture.  

Bake for 15 minutes, until the shrimp are cooked through and the breadcrumbs are browned.  Squeeze the juice of 1 lemon over the shrimp.  Serve with additional lemon wedges.

Printed from Annie’s Eats