Feta and Shrimp

"Serve some bread with this appetizer. In a larger dish this can be part of a Mezze meal. Prep time is based on cleaned and deveined shrimp."
photo by chia2160 photo by chia2160
photo by chia2160
photo by chia2160 photo by chia2160
photo by chia2160 photo by chia2160
Ready In:




  • Preheat oven to 400 degrees.
  • Heat olive oil in a large skillet over medium heat and add tomatoes.
  • Cook, stirring frequently, until tomatoes soften and give up some of their juice.
  • Add crushed garlic, bay leaf, and Ouzo (if using) and cook five minutes more.
  • Remove from heat, discard the bay leaf.
  • Stir in oregano and salt and pepper to taste.
  • Lightly coat four or six individual baking dishes with olive oil, place shrimp in the bottom of each dish, top shrimp with tomato sauce.
  • Divide the feta cheese, over the top of each dish, sprinkle with capers.
  • (you can also use a single baking dish, 8-10 inches square or diameter).
  • Bake for 15-20 minutes until hot and bubbly and shrimp is cooked through, cooking time will vary according to the size of the shrimp, cut into a shrimp to be sure it is cooked through.

Questions & Replies

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  1. JustJanS
    Petrus, if I could give more stars I would! This was wonderful as our appetiser (with the bread) tonight. Russell cooked and used canned, chopped tomatoes, otherwise no changes to a fantasic recipe.
  2. mom2ozzy
    We had a shrimp boil today with some friends and decided to try your recipe. OMG!!! It was wonderful!! Everyone LOVED it! As it was a spur of the moment thing I used canned tomatoes w/ garlic and onion. Very good!
  3. Daydream
    I served this as a main meal with salad and Lebanese bread to mop up the juices. The ouzo is an inspired addition. I used a combination of fresh and canned tomatoes, and this worked well. Tnanks PetsRus for a flavorsome Mediterranean dish.
  4. kimkej
    YUMMY!! This was incredible. I also used canned tomatoes (good quality) and doubled the recipe as a main course with salad and french bread. Loved it! Thanks for the great recipe!!
  5. Tanya Pants
    I make this recipe a few times a year - it's a great treat, thanks 'Pets R Us'!!! I never seem to have ouzo or capers in the house and it's still tasty - good over pasta, with fresh french bread or with sliced baguette as an appetizer!


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