Being a full-time student, there is nothing that I understand more, than having a busy day and not knowing what to make for dinner. Even worse – you forgot to defrost the meat out of the freezer (I know you all felt this in your heart). For this reason, I love to keep shrimp in the freezer – they are quick to defrost, and they can easily be incorporated into any dish. Enter my baked shrimp with feta – a tangy, salty delight with just enough warmth and heat.
This baked shrimp with feta is the ultimate pantry dinner – using up staple ingredients with ultimate flavour. I generally like to keep a few cans of whole plum tomatoes on hand in my pantry. These tomatoes make for quick pasta sauces, shakshuka for breakfast, and of course, these shrimp!
You may think that cinnamon is a strange combination with shrimp, but fear not! You do not get any sweet notes from the cinnamon, but rather a deep warm flavoured tomato sauce.
Greek-Inspired Baked Shrimp With FetaCourse: MainsCuisine: MediterraneanDifficulty: Easy
Packed with mediterranean spices and tangy feta, this shrimp is anything but boring!
1lb peeled, deveined shrimp – tails on or off as per your preference
3 cloves garlic, minced
1 shallot, minced
1 can whole plum tomatoes
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1 tbsp honey
1 tsp dried mint
1 tsp red chilli flakes
salt and pepper to taste
1/2 cup feta cheese, crumbled
- Preheat oven to 400 degrees.
- In an oven-safe skillet over medium-high heat, saute shallots in olive oil. Once the shallots are translucent, add the garlic and saute until fragrant. Add all the spices except the mint, and let them cook through for 1-2 minutes.
- Add the tomato passata, mint and honey, and let the sauce simmer for 5 minutes.
- Nestle the shrimp in the sauce, and top with feta cheese. Transfer to the oven, and cook for 7-10 minutes.
- Garnish with lemon zest and chopped scallions, and enjoy!