Roasted Shrimp with Tomatoes and Feta

Tender shrimp roasted over a bed of tomatoes and wine is taken to another level with tangy Feta cheese… you won’t want to miss this one!



Roasted Shrimp with Tomatoes and Feta

  • 1 Pound of Shrimp (peeled & deveined)
  • 2 Cloves Garlic
  • 1 Shallot
  • Olive Oil
  • 2 Tablespoons Tomato Paste
  • 1 (14 ounce) can Diced Tomatoes
  • 1/2 cup White Wine
  • 6 oz Feta Cheese
  • Juice of 1 Lemon
  • 1/3 cup Breadcrumbs
  • Olive Oil


Over medium heat, cook the shallot in 2 tablespoons of olive oil.  Once the shallot becomes soft, add the garlic and cook for an additional minute.

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Add the wine to the pan and cook for about 4-5 minutes or until the wine is reduced by about half.  Add the tomato paste (the variety found in gourmet markets in the little tube is EXCELLENT because you don’t waste any).  Add the tomatoes and lemon juice.  Simmer for about 5 minutes.

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Transfer the tomatoes to a baking dish.  Arrange the shrimp over the top of the tomatoes, making sure that there is only one layer of shrimp.

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Combine the breadcrumbs with a tablespoon of olive oil.  Sprinkle the breadcrumbs and the crumbled Feta over the shrimp.  Bake in a preheated 400 degree oven for about 15 minutes.  It will be browned and bubbling.  Make sure your shrimp have cooked all the way through (15 minutes is more than adequate unless you use very large shrimp.  I used 21/25 Key West Pink Shrimp.  They are considered an “extra large” shrimp.)




We served this over pearled couscous.  It would be great over any couscous, pasta, quinoa, or even alone.

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This was a nice break from the usual.  It was ready in about 30 minutes and it’s so versatile!  You can add olives, onions… anything!

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