Greek Shrimp Bake with Feta & Dill
Greek Shrimp Bake with Feta & Dill

Keep this recipe handy for a dinner party – it can be completely made ahead, cooled and refrigerated, then baked off to serve. When making this dish for family dinner, occasionally I’ll skip the oven step and scatter the feta directly in the pot on the stove. You’ll miss the browning of the cheese, but it saves a dish to wash. Use small shrimp here, as the larger ones will become overcooked and chewy.

Greek Shrimp Bake with Feta & Dill

Greek Shrimp Bake with Feta & Dill
Prep Time 10 minutes
Cook Time 1 hour
Keep this recipe handy for a dinner party – it can be completely made ahead, cooled and refrigerated, then baked off to serve. When making this dish for family dinner, occasionally I'll skip the oven step and scatter the feta directly in the pot on the stove. You'll miss the browning of the cheese, but it saves a dish to wash. Use small shrimp here, as the larger ones will become overcooked and chewy.
5 from 1 vote
Course Main Course
Servings 6

Ingredients
 

  • ½ cup extra virgin olive oil
  • 2 medium onions, sliced thinly
  • 28- oz can crushed or finely chopped tomatoes
  • 6- oz can tomato paste
  • cup chopped Italian parsley
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher salt
  • freshly ground black pepper
  • 6 garlic cloves, chopped, divided use
  • ½ pound feta cheese, coarsely crumbled
  • 2 pounds wild small shrimp, peeled and deveined
  • ½ cup dry white wine
  • cup lemon juice
  • 1 cup white rice
  • 2 tablespoons chopped fresh dill

Instructions
 

  • Warm the olive oil in a large pot. Saute the onions for 8-10 minutes until they are soft. Stir in the tomato paste and cook, stirring, until it coats the bottom of the pot, but doesn’t burn, just a few minutes. Add the canned tomatoes, parsely, oregano, salt, pepper and half of the garlic. Bring to a simmer then lower heat and cook, partially covered, stirring occasionally, for 50 minutes.
  • Preheat your oven to 325 F.
  • Toward the end of the cooking time for the sauce, cook the shrimp. Combine the wine, lemon juice and remaining garlic in a saucepan. Bring to a simmer and add the shrimp and a pinch of salt. Cook until shrimp are just cooked, about 2-3 minutes depending on the size of your shrimp. Remove from the heat, and stir all of it into the tomato sauce.
  • Begin to cook the rice according to package directions. It should take roughly 20 minutes so plan accordingly. Ten minutes before the shrimp goes into the oven is a good time to start the rice.
  • Pour the shrimp and sauce into a 9×13” deep casserole dish. Scatter the feta evenly over the shrimp and place in the oven for 10-15 minutes, until the feta is starting to get slightly browned. Remove from the oven, and sprinkle with the dill. Serve with the cooked rice.

Notes

*The sauce and shrimp can be prepared ahead of time, cooled down and refrigerated until ready to bake. If going into the oven cold, bake for 30-40 minutes at 300 until warmed through.
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