Mini Shrimp and Feta Casseroles

Submitted by Leslie

"This Greek Recipe is from Gulf Coast Kitchens, and boy it is delicious! Very easy to make and yet really impressive. Hope you enjoy!"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 4

ingredients

• 1⁄4 cup extra virgin olive oil
• 1 medium yellow onion, halved lengthwise and cut into thin half-moons
• 1 teaspoon finely minced garlic
• 1⁄4 teaspoon red pepper flakes (to taste)
• 2 cups ripe tomatoes, peeled, seeded and chopped or (14 ounce) cans diced tomatoes, drained
• 1⁄4 cup pitted and coarsely chopped kalamata olive
• 1 tablespoon capers
• 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
• 2 tablespoons ouzo (optional)
• 1⁄3 cup chopped fresh basil leaf
• 2 lbs large raw shrimp, peeled and deveined
• 8 ounces feta cheese, coarsely crumbled
• minced parsley (to garnish)

directions

1. Warm the olive oil over medium-low heat in a skillet;
2. cook the onion, garlic and red pepper flakes in the oil until the onion is translucent.
3. Stir in the tomatoes, olives, capers and oregano; raise the heat just until the mixture rebring just to a boil; cover the pan, reduce the heat to medium-low, and simmer for 20 minutes.
4. Add the ouzo, basil leaves and shrimp, then immediately spoon the mixture into four shallow individual casseroles.
5. Top each casserole with crumbled feta and place them under the broiler until the shrimp are just pink and the cheese is browned, about 7 minutes.
6. Sprinkle with minced parsley and serve immediately with hot crusty bread for dipping.

Reviews

[jdwright]

The fetta was the perfect topping. Excellent dinner.

 

[La Dilettante]

Absolutely divine, and so easy! I used white wine instead of ouzo, but otherwise made it just as suggested, and...WOW! Crusty bread...a must with this, as the juices are sooooo...juicy!

 

[mickeydownunder]

With last reviewer ABSOLUTELY agree! This is TRULY an OUTSTANDING recipe! Made in casserole pan as well, When will I make this again? Time WILL tell! Used half feta, half grated parmesan cheese! 3 teaspoons HEAPS as chili does please! The Ouzo is a MUST as the taste is there, This is one of those recipes that shows you care! Thanks!

 

[Megos Land]

One of the best recipes I've tried in a long time...I rarely follow recipes so closely! I did the entire recipe in an 8x8 casserole pan and cut the shrimp down to 1 lb. I increased the garlic to 4 and probably doubles the basil. VERY FLAVORFUL!!! I didn't have the ouzo but didn't miss it. I am assuming it could only add to the flavors. The cheese under the broiler was the perfect finishing touch. Thank you SO very much!!

 

[a Canadian cook]

Two thumbs up for this dish! It's excellent. The seasonings are perfectly balanced so that nothing overpowers. Although the Ouzo is optional I think it has an impact on the flavour of the dish. You can't identify it amongst the other seasonings and there's definitely no hint of "licorice". I followed the recipe as written with a few minor changes - used a 28 oz. can of whole tomatoes (drained) coarsely chopped, as well as 4 fresh plum tomatoes, seeded and chopped (didn't bother peeling them). Added 4 chopped green onions (white and light green parts only), and increased the fresh oregano to a heaping tablespoon. Layered the shrimp and sauce in one large casserole. This can be assembled ahead and heated at 400F for a few minutes till bubbly before browning the cheese under the broiler.