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Baked Shrimp with Tomatoes and Feta Recipe

Baked Shrimp with Tomatoes and Feta

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Average Rating:

Total Reviews: 93

Showing 21-30 of 93

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  • on October 12, 2010

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    This is a really yummy, healthy dish. I followed the recipe, but added some diced squash, doubled the salt and pepper, added some mozzarella, put it under the broiler for a few minutes to get the cheese all bubbly and brown, and served it with whole wheat penne pasta. The flavor was good, but the parsley didn't do anything for me. Next time I will skip the parsley and add fresh basil instead. Also, it came out a bit watery, so I will probably strain the tomatoes or try a combo of diced & marinara. I'll definitely make this one again.

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  • on August 29, 2010

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    I've made this dish three times since I first found it because it is my youngest son's favorite. To kick it up a notch I add a little more salt and pepper to taste. I also add cheddar cheese and pepper jack along with the feta to give it some kick and then five minutes under the broiler. We had it over fettucini noodles tonight. To make it saucier it can be made with the tomatoes drained a little and adding a can of tomato or a little Prego sauce, that way it will adhere to the noodles better. A little bit of Louisiana hot sauce doesn't hurt it either. It's so good with the little tweaks that I'm going to have double the recipe.

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  • on August 24, 2010

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    I used regular diced tomatoes and served it with orzo. I will definitely make this again.

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  • on July 22, 2010

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    I added a spash of red wine, diced zucchini squash - and the following spices while sauteeing the onion and garlic... b/c it just seemed a little bland/plain for my style of cooking...
    dash cumin & paprika, pinch oregano - dash of adobo and turmeric and a pinch of sugar. (before adding tomato and zucchini taste the sauce before baking to make sure the balance is right... worked well... and easy! we always keep a bag of frozen jumbo shrimp in the freezer.... will get done again soon I'm sure

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  • on July 10, 2010

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    Unlike other reviewers, I did not find this bland at all. I did use a bit more salt and pepper than what the recipe calls for. I also used tomato basil flavored feta that I found in the store which was very yummy. I added 1 can of tomato paste. I put this over whole wheat penne and it was delicious.

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  • on April 16, 2010

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    My dad came up to stay with me for the weekend and I made this to have a nice Daddy/Daughter dinner (I put him on shrimp duty! It was the easiest and most delicious shrimp dinner I have had in a long time. It was so good that we made it again for my mom the following night!

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  • on March 04, 2010

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    Super easy to make, but I don't think it's a dish I will make again.

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  • on February 17, 2010

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    This dish is so easy, yet so delicious. We serve it over whole wheat penne pasta and add a few red pepper flakes for some added punch. Love it!!

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  • on February 09, 2010

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    This is a fantastic recipe. The dill sends it over the top, I think. I serve it with brown rice or pasta. I don't often have feta on hand, but I always have Laughing Cow cheese wedges in the frig. They substitute for the feta nicely, imo. I like adding a sprinkle of reduced fat mozzarella to the top before baking it in the oven too. Highly recommend!

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  • on October 28, 2009

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    I agree. At the beginning, this recipe seemed a little bland. So, being a vegetable lover, i added zucchini and fresh spinach for some color variation. I also threw in some red pepper flakes to give it a kick. Turned out great!! and it's just as healthy, if not a little more so with the added veggies! All-in-all it's a very versatile recipe and can be modified in almost any way!

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Nutrition Facts

Nutritional Analysis
per Serving
 
Serving size: 1 1/2 cups
 
Calories
300
 
Total fat
11g
 
Saturated fat
4.5g
 
Monounsaturated fat
4g
 
Polyunsaturated fat
1.5g
 
Protein
35g
 
Carbohydrates
12g
 
Fiber
2g
 
Cholesterol
240mg
 
Sodium
710mg
 
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