This is a meal I made fairly frequently when Ben and I first got married.  I rediscovered it in an old pile of recipes I’d torn out of magazines (that need some serious organizing) and I’m glad I did.  It’s easy, quick and delicious; all things I appreciated back then when I was teaching full time, and all things I look for in recipes now that I work at home full time.  The ingredient list is short, there is very little prep, and you can have this on the table in about 45 minutes.  Serve with rice, this orzo from Martha or with some good crusty bread to soak up the sauce.  The tomatoes get nice and soft, becoming just delicious squished on a piece of bread with a little of the warm feta.

This recipe was in an old issue of Food Everyday and I was happy to find it on Martha’s website also.  In reading the reviews online, a lot of people opted to used basil instead of mint, which I am sure is fantastic.  I personally like the mint, but I know some people who wouldn’t.  Other than that change, I’ve never felt the need to change anything.  I will say that this isn’t great leftover, as is the case with most seafood in my opinion.  So make a half recipe for 2 people, a full recipe for 4.

Baked Shrimp with Tomatoes and Feta

From Martha Stewart

Serves 4

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 1/2 pounds peeled and deveined large frozen shrimp, thawed, tails removed
• 2 tablespoons chopped fresh fresh mint, plus more for garnish
• 4-6 ounces feta cheese

Directions

1. Preheat oven to 475°F 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.
2. Add tomatoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
3. 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.
4. Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with additional chopped mint.