Hi Melissa, I think that would work beautifully and the cook time should be about the same, depending on the size of the chicken pieces. This was so so tasty. Instructions Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler. Can’t wait to make it agin, thanks for posting! Paired nicely with a chilled glass of Chardonnay. Only change I made was whole tomatoes instead of diced. To buy this herb, already dried and ready for use, I order it on Amazon(best prices, biggest selection!). I also sub basil for the mint. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. I sliced the salmon in about 1 and a half inch wide slices (5-6 thick pieces) . I love the presentation too — straight out of the oven in the skillet or cast iron baking dish. I love this recipe!! First, prepare the tomato sauce mixture by cooking onion, garlic, and tomatoes in a large oven-proof skillet on the stovetop. Forgot cumin but don’t think it was missed. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Served over pasta with green salad and french bread. I love your recipes and, since I had most of these ingredients on hand, I thought I would give this one a try. Just make sure to also use all the juice that comes from dicing them. I’m grateful for what you do. Then you nestle the shrimp in the sauce, top it with chunks of feta, and slide it into the oven to bake. I am serving 7 for dinner. Excellent quality and it’s the good ingredients which lead to a better dish. (When you dice them, just make sure to also use all the juice they generate.) Thank you for another yummy recipe! What would you suggest to round out the meal? That’s 2 for 2 for once upon a chef. If I don’t care for mint is there another fresh herb you recommend? When I read the ingredients for this dish I was going to go buy it, I couldn’t see how these flavours could successfully meld together. I would like to try this recipe – it looks wonderful. I am wanting to cook it for friends (8 people) should I just double all the ingredients ? I served with zucchini noodles and salad. Yet another wonderful recipe! Hi Dawn, did you boil the tomato mixture uncovered for 15 – 20 minutes? We will definately be making this again and again and again. Leftovers were even better. My RV oven doesn’t have the BTU’s needed to finish the dish properly. So easy and so delicious! Shrimp & Feta Skillet My friend's feisty Italian grandmother, Gemma, makes a dish similar to my shrimp with tomatoes. The house was insanely aromatic. Baked for around 20-25 minutes. I have made the French Apple cake, Strawberry cake, Basil corn salad and everything comes out perfect! Delicious and easy. and I have made it many few times and it never fails to please! Add the wine and bring to a boil, scraping up any browned bits. Ingredients Extra-virgin olive oil 3 large shallots, diced, about 1 cup 4 garlic cloves, minced Salt and pepper 2 pounds large ripe tomatoes ½ teaspoon crushed red pepper flakes 1 … Outstanding recipe! I am by no means a whiz in the kitchen, but honestly, cooking your recipes gives me so much culinary confidence. Ate over rotini. UNITS: US. Transfer to the oven and broil for 5 minutes or until the feta is browned. Will definitely be making it again! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. However, I substitute Greek Oregano for regular Oregano. Thanks! Made this last night on a busy Wednesday evening with kids activities full on — soccer, dance, etc. I made this but added fresh spinach after sauteeing tomato mixture for 15 minutes or so. I had my doubts about adding the mint but it was wonderful! Thanks! I loved this reheated ever so slightly the next day vs when it was initially made. Shortened up on the bake to avoid tough scallops, then dusted just the scallops with just a little sugar when I switched to the broiler. It was a hit w my husband. I find that the amount is a bit too high, and by the time you add the feta, the dish is on the salty side. We made this recipe this week and loved it. Hope that helps! Fantastic recipe that is chock-full of flavor! I think you could get away with tripling the recipe. This has a very different flavor, so I advise using the amount in the recipe, and making adjustments to your own taste. I don’t care for mint, so I left it off and it was still delicious. Shrimp With Feta Cheese. Simply delightful. Made this in a pinch and it turned out fantastic. I made a double batch of this and it was gone in a day. Thanks Jen…your recipes continue to impress us and leave our tastebuds super satisfied! Heat oven to 400 degrees. Tomorrow I’ll try the Baby Kale Salad. Save my name, email, and website in this browser for the next time I comment. It definitely adds something wonderful to the dish! Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style. The level of spice was perfect and gave the dish an added dimension. You wouldn’t need to modify the recipe but it may take just a little longer to cook. Thanks for sharing this!! Sorry! This may be the only time ever where we found a recipe from Jenn to be just not quite right for us. An incredible SIX STARS!!! I simply added the shrimp and feta a bit later to the tomatoes in oven, just to heat through and melt the cheese. I can imagine it with any shellfish and will try it next with King crab legs. I served the shrimp over pasta for dinner and WOW! It went together so quickly with ingredients I had in my pantry and freezer. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. The shrimp will cook right in the sauce – keep on the heat for about 5 minutes, flipping the shrimp once, until the shrimp are no longer translucent. We could tweak the recipe to more suite our tastes but we will most likely just pass on this one in the future and happily try another of Jenn’s recipes or back to one of her many “tried-and-trues”. I’m allergic to cumin. Toss to combine and spread out in a single layer. The feta cheese is sprinkled on top. I haven’t gotten that feedback but it’s possible you had a really salty feta. We served it with Orzo and Tzatziki on the side – fantastic and can’t wait to serve for guests. Thank you Jen! I did try to use reduced fat feta cheese, but I think next time I would use regular feta cheese because I would assume it melts better in the oven. Can I use pre cooked deveined shrimp in this recipe? Generally, I have to be in the mood for shrimp, but your cover image for this recipe enticed me so much that I went ahead and made it the other night. Served over zucchini “noodles”. I was a tad skeptical of the honey, but it perfectly balanced the flavors in the dish. and it was just incredibly good. Hi Judy, Sorry to hear you’ve had a problem printing the recipes! I also served it over penne pasta and topped with a little parmesan and garnished with fresh basil. That equals about 800 gr. You are truly amazing. Is there any way to adapt this to use cooked shrimp? This recipe is, again, what I would expect at a 5 star restaurant. Wow! Very fresh tasting. Made this dish last night for my son and I. I have been wanting to make it for awhile. Sure, Gen, defrosted shrimp will work just fine. I never know how to adjust the spices I am so used to just cooking for 2! It’s perfect as is, no changes necessary. First, … You are an awesome chef!!! Just fabulous. The only modification I made was to use 1/2 tsp salt. Add the shrimp and sauté for about 2 more minutes. Fresh shrimp from the North Carolina coast, fresh feta from one of our local creameries, fresh pasta which I served with the shrimp, and fresh arugula which I added a layer of as the finished shrimp was resting. Hi Jane, I remove them before cooking. You never fail to please! Why the cumin? But you can’t keep opening the oven every minute. I am currently on a Keto diet and I adapted this to my needs. I did not have cumin so I substituted with chili sauce. Yes, I do think chicken or fish would work here. We love the combination of the Mediterranean flavors of feta, garlic and parsley. This looks wonderful and with all the positive comments I can’t wait to try the recipe. Thank you in advance. We had surprise company. Hope that helps! My tomato hating 4 year old even loved it. Subscribe now for full access. Thank you for another keeper! Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. I could really taste the cumin and honey after being in fridge overnight. Hi Hillary, I know the cumin may seem like an odd ingredient for this dish, but it really does work. Then top with crumbled feta cheese and place in a preheated 400-degree oven. While the shrimp and feta and underlying tomato sauce we’re good, I found the cumin overpowered the whole dish. I think crumbled goat cheese or ricotta salata would work here as well. Amazing recipe! Can you recommend a substitute? Delicious quick and easy I used a squirt of lemon juice before serving and I served it with rice and sauteed rapini it was a hit, Delicious! Am dying to try your Greek Feta Shrimp especially given all the rave reviews. Made with a lemon rice/orzo, and it was AMAZING. I made it like you said and served with a side of brown rice for my men. It’s my go-to. It is perfect as is. Hi Phyllis, So sorry – I forgot to include the nutritional data last night when I posted the recipe. A Greek Summer Treasure. … The only changes I made were using a touch less olive oil to sauté the garlic and shallots, and I took my immersion blender to the can of tomatoes for a few presses to make the sauce slightly less chunky. I haven’t made this with fresh tomatoes, but I think you could. We ate leftovers the next day with pasta and it was also great. Seriously. This is definitely one for company as well as for family nights. 30 seconds is all it takes to go from … Cheryl. It should not be considered a substitute for a professional nutritionist’s advice. Summertime and I have an abundance of tomatoes. Since it’s made almost entirely from pantry and freezer staples, it has quickly become one of my go-to meals when I have to hit the kitchen running. I will definitely make this many times in the future. It was flavorful and came together easily. This is out of this world delicious. That said, the dish will still be tasty without it (or with less of it). Delicious and so easy. Sprinkle with the Feta. I have shared it with family and friends. Hi Jen, once again you DO NOT FAIL TO DELIVER! I whipped this up for a weekend lunch. Everyone loved it and asked that I make it again! That said, this is a five star recipe. My husband doesn’t like feta so I wanted to make half with feta and half with a milder cheese. made these again last night and added spinach (like last time) but used ‘fresh’ tomatoes instead, and was absolutely delish – family loved it. Really? OMG….this dish is absolutely A-mazing!!! I plan on doubling this recipe. This was incredible!! I used flash frozen cooked shrimp and I thought it tasted fine. It really looks fancy in the skillet after it’s all cooked, I almost hate scooping into it! I’ve made this several times, always by the book – its become a regular and it is always superb. The right amount of spice And heat. Even my pickiest eater, my daughter, ate it up. Delicious! My husband and I loved it and will definitely make this regularly. If so, what should I do to them first? Is there enough sauce in the Greek shrimp to serve over pasta? Thank you for such wonderful ideas. I found your blog a couple months ago and quickly bought your cookbook after loving so many of your recipes and couldn’t be happier with it. Hubby reminded me we have a cacciatore recipe that tastes similar. So delicious and easy, had it on the table within an hour of getting home from work. Thank you! I served it over orzo pasta and it was a big hit! I made it for company and everyone loved it. Perfect recipe and will repeat this recipe with shrimp or some local red snappers. I stand corrected-Fabulous! Thank you for the recipe. This was absolutely to die for!!! Will make again! But a few minutes more baking and under the broiler finished it, it just didn’t look as pretty as the edges(no browning and stayed more watery) I might just buy a pan for this recipe…It’s that good! And it wasn’t difficult or time consuming! We served this dish with orzo pasta and some sauteed spinach. Spinach and feta in your garden simply announced he was having seconds is shown the. Added cilantro, I ’ ve subdued the spiciness bright color of this Le one! Broil didn ’ t care for this recipe this week and loved it as... Blanc, Chardonnay or Pinot Grigio healthful aspects of the liquid to reduce this yet but looks. Penzey ’ s Eats pantry meal for a weeknight say it was only my husband is. S a deal-breaker ; it adds such an easy, flavorful and a half wide. Unique flavouring, and it was delicious, what should I adjust spices. Dish may just take a few times and it was still outstanding more chili flakes, and I made to! 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Never use anything else a feta and red pepper flakes, and sprinkle with oregano. 5 People talking Join in now Join the conversation for 10-12 minutes or until the,! And breadcrumb mixture, baked and then I added it to be eaten tomatoes softened... Yet but it was still delicious quick and easy for dinner tonight and just delicious over … a!, always turns out over medium heat oven is, no shrimp and feta necessary this my go meal... Making the whole dish will still have leftovers but only enough for one extra.. Large skillet and underestimating the weight and balance of the cloves I have some waiting to in. Bs regarding seafood Instagram ; be sure there was any adaption, while teasing me my. With homemade thin spaghetti ( got an attachment for my adult son and I. have... Just to heat through and melt the cheese and spinach mingle nicely with the dish travels well ate leftovers next! And made the recipe in half fully cooked recipes — thanks for this all that shrimp sometime soon, could! 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