Baked Shrimp with Tomatoes and Feta

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I own Ellie's cookbook and I have to say this is the recipe I make MOST OFTEN. It's so easy to throw together at the end of a long day...and every time I make it I am pleasantly reminded of how absolutely delicious it is!

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Needed may of the extras taht most positive reviewers threw in. Too simple as it stands.

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This recipe was easy, delicious and healthy. I had extra mushrooms that I sliced up and sauteed with the onion and garlic, threw in some leftover drained chopped spinach, added some crushed red pepper and it was so great. I have leftover sauce that I am going to throw some chopped chicken into for another dinner. Yum.

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My whole family loved this recipe! I chunked up mozerella instead of feta and it came out delicious and gooey and we couldn't get enough! I also used fresh tomatoes which I diced...they cook up a little firmer and I think it comes out better than with canned...but when in a hurry, I would opt for the seasoned canned tomatoes too! Great dish!

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I was happy to see this sort of recipe on here. I make something VERY similar and this is my favorite "Greek food". (The Greek name of this dish is shrimp Santorini or shrimp nisiotica for Island Shrimp

My suggestion to you all who find Ellie's recipe a bit bland is to use "Cajun style stewed tomatoes" by Delmonte or S&W (these are not hot ...they are flavored with peppers and a bit of nutmeg or cinnamon. I also add a full cinnamon stick to the mixture when I saute the tomatoes and I leave it in even under the broiler. I also use quite a bit of garlic and onion and peppers. You might want to omit the other spices like DIll if you use the cinnamon approach. I use a couple of TBSP of tomato paste to thicken the dish and I have served it over rice, brown rice or orzo. My other secret weapon is that I use Valbreso Feta which is the supremely faboulous brand of French feta. It melts easily so I stir a few of the chunks in (turns the mixture sort of pinkish and then the rest of the brick of cheese I put on the top to get bubbly under the broiler. If you still find it to be watery, you could cook it uncovered or drain the tomatoe juice into the water you use to boil the rice or orzo but I generally cook the starch in chicken stock.

Good luck.

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I have made this dish a number of times and my wife and I continue to find it a real treat each time. It is easy to make and my guests also love the dish. I serve it over orzo and believe that, and a good glass of white wine, really completes the meal.

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This recipe is just what we were looking for for a long time.

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I can do w/io all th fennel but the meal was really tasty!

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This dish was delicious. I followed the recipe and I used canned tomatoes that were flavored with garlic, basil and oregano. We served ours over rice-yum

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I put this over brown rice for my husband and I. He didn't think he'd like it...but...he LOVED it!!! (As did I.

We'll be making this one over and over again!!