Recipes Ingredients Seafood Recipes Shrimp Recipes Baked Shrimp with Tomatoes and Feta 3.3 (35) 12 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 25, 2017 Rate PRINT Share Close Prep Time: 25 mins Total Time: 40 mins Servings: 4 Feta, oregano, and fresh mint make this succulent shrimp dish feel decidedly Mediterranean. Ingredients 2 tablespoons olive oil 4 thinly sliced scallions 4 garlic cloves, thinly sliced 2 teaspoons dried oregano 2 pints cherry tomatoes, halved Coarse salt and ground pepper 1 ½ pounds peeled and deveined large frozen shrimp, thawed, tails removed 2 tablespoons chopped fresh fresh mint, plus more for garnish 4 ounces feta cheese Orzo and Green Beans, for serving Directions Preheat oven to 475 degrees with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute. Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper. Add shrimp and mint to skillet. Stir to combine; transfer to an 8-inch square (or other shallow 2-quart) baking dish. Crumble feta over top. Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and Green Beans, sprinkled with additional chopped mint. Originally appeared: Everyday Food, May 2006 Rate It PRINT