This is a very easy and tasty recipe that is great for everyday or a dish to impress company. I like to serve it with orzo.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Put the butter and garlic into a large skillet, and place over medium-high heat. Once the butter has melted and the garlic begins to sizzle, stir in the shrimp, red pepper flakes, and oregano. Cook until the shrimp are firm and opaque, about 5 minutes. Season with salt, then stir in the chopped parsley, and pour into a casserole dish.

  • Pour vermouth into the skillet, and simmer until reduced by half. Add chopped tomatoes and continue cooking until heated through. Spoon tomato mixture on top of the shrimp and sprinkle with crumbled feta cheese.

  • Bake in preheated oven until the cheese softens and turns golden brown, 15 to 20 minutes.

Nutrition Facts

271 calories; protein 22.1g 44% DV; carbohydrates 7.9g 3% DV; fat 12.7g 20% DV; cholesterol 210mg 70% DV; sodium 574.6mg 23% DV. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/16/2008
I tried this recipe last night. It had a good flavor, but following the instructions almost to a T, the shrimp was overcooked and the sauce watery. I will try it again (And this time remember to pick up fresh parsley first), cook the shrimp less initially since 20 minutes of baking would cook them through, and reduce the Vermouth to 1/2 cup. I will also cook the tomato/ vermouth mixture until the tomato juices reduce some, too. Read More
(32)

Most helpful critical review

Rating: 1 stars
03/03/2011
It was very watery. The recipes sounded good....but. We used goat chesses instead of feta and it was the only thing I liked about this dish. Cooking the shrimp for 20 minutes was WAY to long. The shrimp was like rubber Read More
(7)
66 Ratings
  • 5 star values: 44
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 4 stars
01/16/2008
I tried this recipe last night. It had a good flavor, but following the instructions almost to a T, the shrimp was overcooked and the sauce watery. I will try it again (And this time remember to pick up fresh parsley first), cook the shrimp less initially since 20 minutes of baking would cook them through, and reduce the Vermouth to 1/2 cup. I will also cook the tomato/ vermouth mixture until the tomato juices reduce some, too. Read More
(32)
Rating: 5 stars
07/28/2007
WHOA! By far this is the BEST shrimp dish I've had!!! DELISH!! I used fresh Roma tomatoes and dried oregano I also trippled the garlic! I would also suggest if you want a bit more sauce increase the vermouth. I served it with pasta and garlic bread. A WINNER IN MY BOOK! Thanks. Read More
(26)
Rating: 5 stars
06/25/2007
If you like feta cheese and shrimp, this is an excellent and easy dish to prepare. I have my doubts about serving six people unless you include h'orderves, salad and bread. Great quality meal. I used a little more garlic than suggested, about three large cloves, and I used large cooked shrimp for ease. Other than that I followed as prescribed. You can also prepare the night before, just don't bake. Pull it out of fridge and let it get to room temperature then bake till parts of feta just start to turn brown. You must serve over orzo (must)! I've made this several times. Good luck. Top Notch. Read More
(23)
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Rating: 5 stars
05/13/2008
This is my first review I have given and I have used this site for over a year now to find my favorite recipes. This recipe with only a few additions & substitutions is BY FAR the BEST shrimp dish I have ever found!! I have made it on numerous occasions and I thought I would share how I perfected it for my boyfriend and my tastes - maybe you will agree: I more than double the garlic; use about a teaspoon of red pepper flakes instead of 1/4 tsp (we like spicy food in our house!); add some crushed black pepper (to taste); use a teaspoon (instead of 3/4 tsp) of dried oregano; substitute a tablespoon of DRIED parsley instead of fresh; use sliced roma tomatoes IN ADDITION TO the canned diced tomatoes (I like to use the cans that have basil oregano & garlic already in them); and I add a bag of fresh spinach to the vermouth and tomato mixture as it is cooking. I usually broil the mixture in the oven for a few minutes before I take it out just to brown the feta a little. After it is finished baking I serve this mixture over orzo (a wonderful suggestion I read)....it is absolutely delicious!! Great Garlic Knots (from this site) go wonderfully on the side of this dish!! Read More
(16)
Rating: 4 stars
05/02/2007
Quite yummy! I threw in some fresh spinach that I wanted to use up. Added good color and vitamins. Read More
(14)
Rating: 5 stars
04/20/2008
This is excellent! I did a few things different though. I sauted some onions in the butter and then added the garlic. I served it over orzo with freshly grated Parmesan cheese. So good! Read More
(10)
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Rating: 5 stars
03/03/2007
Wow... this was a real hit! Easy and excellent. Thanks for sharing this dish. I served it over brown rice with a salad and garlic bread. Read More
(10)
Rating: 4 stars
05/15/2007
This was good! I did use fresh oregano and fresh tomatoes and my husband is not one to like seafood and pasta but he really liked this! Thanks! Read More
(8)
Rating: 5 stars
10/13/2007
I actually made this with chicken and it was excellent. I followed the recipe and just browned the chicken before I put it in the oven. I used more garlic and added Italian spiced tomatoes. Can't wait to try this with shrimp! Thanks. Read More
(8)
Rating: 1 stars
03/03/2011
It was very watery. The recipes sounded good....but. We used goat chesses instead of feta and it was the only thing I liked about this dish. Cooking the shrimp for 20 minutes was WAY to long. The shrimp was like rubber Read More
(7)