Classic shrimp and tomatoes baked with feta cheese from The Olive and the Caper: Adventures in Greek Cooking by Susanna Hoffman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on August 01, 2012

    After reading Goblin's review in the COTM, I also simmered the tomatoes longer, and allowed them to reduce. I used use Muir Glen fire roasted diced tomatoes. The shrimp that looked best at the store were rather large; I don't have the book handy, but I believe it called for medium shrimp. Shelling them was the only slightly time consuming element of this dish, and it didn't consume much. I bought a bottle of Metaxa for the recipe. Our local state store had only one brand, five stars. I liked the taste of it, sweeter than brandy. Anyway, the results? We were very happy with this simple dinner! I think the big, fresh, wild shrimp made a difference; they were very tasty. Also Goblin's suggestion of cooking the sauce longer really brought out the flavors. I just served it with a baguette for sauce-dipping, with beets and skordalia on the side. With only a few minutes in the oven, this will be a nice summertime dish when good tomatoes come in!

  • amraub on March 21, 2012

    Give flavors more time to meld. Subbed sherry for wine due to ingredient incident and think it worked better.

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