Shrimp and feta is one of those combinations that I’ve been wanting to try for what seems like forever now, but just never got around to it. So, when my friend Tara raved about this dish after they’d had it for dinner last week, I had to get the recipe and finally give it a try.

This meal couldn’t get any easier. The step that takes the longest amount of time, or the most effort, was peeling the shrimp. This is a great way to use up the last of the tomato plants that are on the vines – and roasting them just intensifies their flavor. Then, to bring feta to the party too? Flavor bomb, people. This dish kind of reminded me of a good shrimp scampi – only more amped up flavor profile.Next time I’ll probably give the shrimp a quick saute in a skillet before adding them to the oven. The texture was just a wee bit mealy on the outside – I think due to the fact that you don’t have that quick burst of intense heat to sear the outside. And that’s all you’d need – less than a minute. Just enough to get them started, then finish off the cooking in the oven.

I served it over pasta, but next time I’ll probably just go with some crusty bread and a salad. This dish will definitely be making more appearances in our kitchen!

4 Comments

  1. Posted September 25, 2012 at 12:00 PM | Permalink

    Scrumptious, I love these flavors!

  2. Posted September 25, 2012 at 7:45 PM | Permalink

    Love simple recipes like these! A perfect dish for a Sunday evening before a busy week starts.

  3. Marla
    Posted April 23, 2013 at 10:58 PM | Permalink

    Made this tonight. Threw in kalamata olives at the end. The oregano and feta reminded me of something Greek and the olives worked really well. I must say, everything I’ve made from Tide and thyme is fabulous . Thank you, Marla

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