I realize there is a whole segment of the American population that is going to be instantly turned off by the title of this post. Seafood and cheese — that’s just…wrong. But this recipe might just change your mind, as it did for me the first time my friend Melissa made it for us about a decade ago. Melissa, co-author of The New Brooklyn Cookbook, was one of my first kitchen heroes — one of those friends who would serve me something that I would then pass off as my own to the next dozen dinner guests I cooked it for. (Oh, this? Just something I came across.) We’ve served it to bosses and in-laws, neighbors and siblings. And, of course, to our children — even when it meant cleaning the sauce off a few pieces of shrimp before serving.
[Photos updated December 2023]
Shrimp with Feta
2-3 garlic cloves, minced
3 tablespoons olive oil
1 28-ounce can whole peeled tomatoes (drained, very important)
1 pound shrimp, peeled and cleaned
Two-ish handfuls crumbled feta (you want some in every bite)
juice from half a lemon
salt and pepper to taste
chopped fresh parsley)
Preheat oven to 425°F. Sauté garlic in olive oil in an ovenproof skillet set over medium heat. Add tomatoes, and stir, breaking up with a wooden spoon or kitchen scissors. Lower heat to medium-low and cook for 10 minutes, letting the garlic infuse the tomatoes.
Nestle in the shrimp and cook until shrimp starts to turn pink all over, about 3 minutes, then sprinkle feta all over the top. Bake five minutes until cheese is melty and slightly golden.
Remove from the oven, drizzle lemon juice all over. Add salt and pepper to taste and garnish with parsley.