This baked shrimp recipe is so good that when I had leftovers for lunch the next day, I couldn’t help but go back for heaping seconds. The combination of cinnamon and tomato makes for a really delicious flavor. We make this meal often when we have friends and family over for dinner, and it is very easy to make.Â Serve it over orzo or eat it with fresh baked bread.
Greek-Spiced Baked Shrimp
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 3 tablespoon extra-virgin olive oil
- 1/2 teaspoon hot red-pepper flakes
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped
- Pinch of sugar
- 1 1/4 pound large peeled and deveined shrimp
- 1/4 pound feta, crumbled (2/3 cup)
- 2 tablespoons chopped dill
Preheat oven to 375Â°F with rack in middle.
Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.
Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.
Recipe by Andrea Albin via Gourmet magazine
** Image Credits: Michelle Smith