Baked Greek shrimp with tomatoes and feta from The New York Times Cooking by David Tanis

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Notes about this recipe

  • chawkins on April 03, 2026

    Made half a recipe for the two of us. Super easy and quite good. Was going to use parsley for garnish instead of mint which I did not have, but it rained and did not want to go out to the garden, so skipped the garnish altogether.

  • apattin on November 15, 2022

    Very nice and easy. Added some fresh spinach, bc I had it. Made 1/2 recipe with 1 lb shrimp. Fresh Campari tomatoes made outstanding sauce.

  • mharriman on June 10, 2018

    Outstanding! I loved, loved, loved this dish. My inspiration was using up leftover tomato sauce from Marcella Hazen’s Essential Italian Cookbook. Instead of using fresh tomatoes as directed, I added a can of diced tomatoes to my leftover sauce and added the combined tomato mixture to my pan of sautéed shallots and garlic. I’m not usually a big fan of meat or fish cooked in tomato sauce or tomatoes, but this recipe has changed my mind. I served the shrimp/ tomato/ feta cheese mixture over orzo.

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