Hands-on Time
22 Mins
Total Time
41 Mins
Yield
Serves 4 (serving size: about 1 cup)

Feta and tomato take Italian scampi in a Greek direction and it’s a good move. Serve over orzo pasta or with pita wedges to soak up the tomato sauce.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Add 2 tablespoons parsley, salt, and tomatoes. Reduce heat, and simmer 7 minutes. Add shrimp; cook 5 minutes. Pour mixture into an 11 x 7-inch glass or ceramic baking dish; sprinkle with cheese. Bake at 400° for 10 minutes. Sprinkle with remaining 2 tablespoons parsley, lemon juice, and pepper.

Chef's Notes

This recipe was updated for the November, 2012 25th anniversary issue.

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