3 May, 2021
Much like shrimp scampi, this is the greek version which has feta and a little red pepper.
Shrimp with Garlic, Butter and Feta
- 4 tbsp Extra-virgin olive oil
- 4 tbsp butter
- 3 large shallots diced, about 1 cup
- 8-10 garlic cloves minced
- Salt and pepper
- 2 packs Cherry or Cherrub tomatoes cut in halves
- ½ teaspoon crushed red pepper flakes
- 2 pounds large shrimp peeled and deveined
- 8 ounces Greek feta cheese
- 1 teaspoon dried oregano
- 2 tablespoons roughly chopped mint
Put 4 tablespoons olive oil + 2 tablespoons of butter in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add remaining butter. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.