Baked Shrimp With Fresh Tomatoes and Feta Cheese (Garides Youvetsi)

By Chef Marilena Leavitt

Here’s how:

1. Preheat oven to 400˚F.

2. Heat the oil in a large, heavy skillet and stir in the onion and the garlic, cooking until soft. Add the tomatoes and cook for 5 minutes over medium heat. Stir in the wine, tomato paste, and salt and pepper. Cook for 8 to 10 minutes more.

3. Add the shrimp and the parsley and cook, stirring from time to time, until the shrimp begins to turn pink, about 3 minutes. Transfer to a casserole dish, crumble feta in chunks over the top, drizzle some more olive oil, and place in the oven.

4. Bake for 10 minutes, until the cheese is bubbly.

5. Serve over rice pilaf or orzo, and have plenty of crusty bread on hand to sop up the delicious sauce.

Note: When fresh tomatoes are not in season, substitute good-quality canned tomatoes.

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