Shrimp baked with feta cheese, Greek-style from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 397) by Amanda Hesser

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

Accompaniments: Salade à la Grecque; Chopped salad of romaine, arugula, dill, and lemon; Caponata

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

  • Yildiz100 on September 27, 2025

    I was skeptical about sauteing the shrimp in butter first because it didn't seem necessary since they cooked so quickly.However i'm glad I did. I used frozen shrimp which released a lot of liquid in the sauté pan that i'm glad didn't end up in the sauce. Even though I dirtied three pans, prep was so easy that the clean up didn't seem so bad. The sauce was really delicious too.

  • peaceoutdesign on January 22, 2023

    Fast and well-liked. I used medium shrimp so had to use more than 6 per person. I would increase the sauce justbecause it was so good for soaking up with bread. I did. ot have feta on hand so used a slightly dry meltable mexican cheese. Feta would have been better but it worked.

  • mfto on September 23, 2015

    Anyone cooking for two knows that leftovers are an eternal problem. Many recipes become My-style so I won't rate but I agree with the other commenters that this is an easy and delicious recipe. I substituted 2 TBS fish sauce for 1/4 cup fish broth. It definitely added flavor. I used about 2 cups of leftover 20 min tomato sauce by Lidia and added a small can of tomato sauce. (You do what you have to do.) To that I added the listed sauce ingredients including capers. I cooked the shrimp following directions, assembled the dish as directed with feta on top, and baked for 15 minutes. I did not add ouzo to the dish but served alongside. I loved the ouzo but my husband did not. The only sides were polenta and salad. Quite delicious. Of course, I have leftovers of this now. Can't win.

  • L.Nightshade on December 21, 2014

    This is an easy weeknight dish. It's meant to be an appetizer, I served it as the main course. The recipe calls for cooking the dish in two pans, and baking it in separate serving dishes, I only used one pan, and I baked it in a single cazuela. I cooked the shrimp in the butter first (just barely cooked, less than a minute, as they will also bake in the oven), set them aside, and cooked the tomatoes in the same pan. Along with garlic, the tomatoes are enhanced with oregano, red pepper flakes, and capers. I omitted the small amount of fish broth called for, and just didn't reduce the tomatoes quite as much. I preferred this dish over the similar one in The Olive and the Caper.

  • Delys77 on October 31, 2011

    I have made a few versions of this recipe from other books, including Ina's how easy is that and one from Epicurious, and this is the better one. The technique and ingredients yield a slightly briny but deliciously complex meal.

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