Shrimp Baked with Leek and Tomato

January  8, 2013
2 Ratings
  • Makes 4 to 6 servings
Author Notes

This is my take on a Greek baked shrimp dish with tomatoes and feta cheese that I had many years ago on a cruise of the Islands. You'll find many versions of this...some with ouzo...some with fresh tomato. I like the mild leek flavor in place of onion. The result is a lovely saucy dish to serve over rice or in a bowl along side some crusty bread for dipping. —inpatskitchen

What You'll Need
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 medium leeks, cleaned, cut lengthwise and then crosswise in 1/4 inch pieces ( you should have about 2 cups)
  • 2 cloves minced garlic
  • 1 teaspoon dried oregano
  • 1/2 cup dry or extra dry vermouth
  • 28 ounce can of Italian style or San Marzano tomatoes
  • 1 to 2 teaspoons granulated sugar
  • 1/4 cup minced fresh dill
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped parsley
  • 1 1/2 pounds peeled and deveined shrimp (I used 21-25 from the Gulf)
  • 1 cup crumbled feta cheese (preferably creamy Bulgarian)
  1. Melt the butter and oil in a Dutch oven. Add the leek and garlic and over gentle heat, saute until the mixture softens but doesn't brown. Stir in the oregano and then add the vermouth. Simmer until the liquid is reduced by half.
  2. Using your clean hands, crush the tomatoes and add them to the pot along with the tomato juices. Bring up to a simmer, give it a taste and add enough sugar to cut down on any acidity. Now add the salt and pepper and simmer the mixture for about 10 minutes.
  3. Remove the pot from the heat and stir in the shrimp and chopped parsley.
  4. Transfer the mixture to a shallow baking dish ( I used one that was approximately 9 x 11 inches but a 9 x 13 inch will do) and sprinkle the crumbled feta over the top.
  5. Bake in a pre heated 400F oven for 25 to 35 minutes, but start checking at the 20 minute mark. The size of your shrimp and the size of your pan will determine exact baking time. You certainly don't want to overcook the beautiful shrimp.
  6. Serve over hot cooked rice or on its own in a bowl with crusty bread to sop up the juices.
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  • lapadia
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

2 Reviews

lapadia January 8, 2013
Yes, this is what we were talking about...Delicious!
inpatskitchen January 8, 2013
Yup...that leek and vermouth combo!