Website: The New York Times

Baked Greek Shrimp with Tomatoes and Feta


| Course Type: Main Courses

(1 review)


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4th August 2020


This was seriously good. I made a halifsh recipe, served over orzo.

I used 300g of frozen, cooked shrimp (tailed unpeeled). I didn't transfer the tomato mixture to an earthenware dish, but baked right in the skillet, laying the frozen shrimpers on the veg mixture. Baked 12min.

Really a favorite.

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