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This Baked Shrimp with Feta & Herbs will quickly become a favorite. I promise. Oh my gosh the savory flavors…..shrimp bathing in lemon, saffron, garlic, fresh herbs, olive oil, bursting tomatoes and feta. You will want to soak up all that goodness with a hunk (or two) of crusty bread!

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The saffron, lemon zest, salt and sugar are ground together using a mortar & pestle. If you don’t have one you can use a cutting board and the back of a chef’s knife to grind the ingredients. Then add the lemon juice and let sit for 5 minutes so the saffron can release it’s wonderful flavor.

Add the garlic, fresh herbs and two tablespoons of olive oil to the saffron mixture and grind until well combined. Pour mixture over shrimp and let marinate for 15 minutes.

Nestle the shrimp, feta and cherry tomatoes into a casserole dish that’s just large enough to hold them. Then pour remaining olive oil over top. Bake at 275 degrees for 30 minutes until the shrimp turn pink and are cooked through.

The aromas alone had me sold, but when you taste the olive oil broth that forms you will immediately reach for a piece of crusty bread (or a spoon) and dig right in.

Baked Shrimp {with Feta & Herbs}

Oh my gosh the flavors…..shrimp bathing in lemon, saffron, garlic, fresh herbs, olive oil, bursting tomatoes and feta. You will want to soak up all that goodness with a hunk (or two) of crusty bread!
Course Appetizer
Servings 4

Ingredients
  

  • 1 pound large shrimp peeled & deveined
  • 4 ounces feta cheese
  • 1 cup cherry tomatoes
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1 pinch saffron
  • 1 pinch sugar
  • 1 Tbl fresh lemon juice
  • 1 clove garlic thinly sliced
  • 1/2 cup olive oil
  • 1/4 cup fresh parsley rough chopped
  • 1 Tbl fresh oregano rough chopped
  • fresh parsley to garnish
  • crusty bread to serve

Instructions
 

  • Preheat oven to 275 degrees F.
  • Using a mortar and pestle (or back of a chef's knife) grind the lemon zest, 1/2 tsp salt, saffron and sugar. Add lemon juice and rest for 5 minutes. Add garlic and mash, then add fresh herbs and 2 Tbl. olive oil to form paste.
  • Toss the shrimp with the saffron herb mixture in a small bowl. Let sit for 15 minutes. Arrange shrimp, feta and cherry tomatoes in a casserole dish just large enough to hold them. Pour remaining olive oil on top. Bake for 30 minutes or until shrimp are pink and cooked through.
  • Garnish with fresh parsley and serve with crusty bread. Enjoy!

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