Bubbling Shrimp
The whole name of this dish is Bubbling Shrimp in Tomato Sauce with Feta Cheese. It’s from a cookbook called Things Cooks Love, by Marie Simmons, published in 2008. My cover is different, but it’s the same book as below.
So who is Marie Simmons? I had to google her. Turns out, she’s an award-winning chef and to date has authored 23 cookbooks, some for Sur La Table, such as this book, and others for Williams Sonoma.
This book has great recipes but I haven’t cooked from it much, unfortunately. I think it’s because the organization is non-traditional. For example, the recipes are divided into chapters such as Skillet Recipes, Crepe Pan Recipes, Cazuela Recipes, Mezzaluna Recipes, and so forth. But the recipes are great, and global, which I love of course.
What Ms. Simmons says about this recipe: “Traditionally served in Greece’s seaside tavernas, shrimp simmered in tomatoes and topped with melted feta is a classic Greek meze, or appetizer. Simmer, broil, and serve directly from the skillet, or simmer in a skillet, transfer to a large baking dish or four individual baking dishes, and broil until hot and bubbly. Serve the shrimp with lots of crusty breast to sop up the delicious juices.”
I am well aware that the Italians don’t believe in combining seafood with cheese, but I have no problem with it in certain cases. For an incredible dish, check out this pasta recipe with shrimp, ricotta, and feta here.
This bubbling shrimp recipe, similar to shrimp saganaki, is spectacular. All you need to do is love shrimp, tomato sauce, and feta!
Bubbling Shrimp in Tomato Sauce with Feta Cheese
1/4 cup extra-virgin olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
Pinch of crushed red pepper
1 – 28 ounce can Italian plum tomatoes with juices
1 pound large uncooked shrimp, peeled, deveined, tails left on
2 tablespoons chopped fresh dill
1 teaspoon coarse salt
1/2 teaspoon sugar
Freshly ground black pepper
8 ounces feta cheese, patted dry and crumbled
Position a rack in the top third of the oven. Preheat the broiler.
Heat a 10” skillet with a heat-resistant handle over low heat until warm. Add the oil and heat over medium-low heat until hot enough to sizzle a pinch of chopped onion. Add the onion and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and red pepper, and cook, stirring, for about 1 minute, or until fragrant.
Add the tomatoes and bring to a boil. Adjust the heat so the mixture boils gently and cook, breaking up the tomatoes with the side of a spoon, for 10 to 15 minutes, until the sauce is very thick. My passata was thin so I added some finely chopped fresh tomatoes, de-seeded, to the sauce and then reduced it. I thought some texture was important here.
Add the shrimp, 1 tablespoon of the dill, the salt, the sugar, and a grinding of pepper. Cook over medium-high heat, stirring, for 5 minutes, or until the shrimp are partially cooked. Remove from the heat.
Keep the mixture in the skillet, or spoon it into a large, shallow broiler-proof baking dish or gratin dish. Sprinkle the feta evenly over the top.
Broil for 5 minutes, or until the mixture is bubbly and the feta is browned.
Sprinkle with the remaining 1 tablespoon of dill and serve.
As you can tell, I didn’t use dill. It’s just not my favorite.
I can imagine how flavorful this Bubbling shrimp with feta. Simple ingredients with grilled toasts – loving this appetizer idea with a delicious red.
Sounds perfect. It could be a fabulous appetizer!
Love the name Mimi, and I certainly would love this dish!
Thanks, Dorothy!
Sounds yummy! I break that “no cheese with shrimp” rule all the time. I agree that melty cheeses don’t match well, but salty cheeses, such as parmesan, manchego or feta? Sign me up!
I agree wholeheartedly! Feta + shrimp = happiness
Feta and shrimp make an excellent pairing – such a delicious looking dish!
They really are! I think it’s the saltiness of the feta that works so well with the shrimp.
Looks terrific!
Thanks, John!
I think I know this a Shrimp Saganaki. The only difference is that my Saganaki has ouzo in it. It’s a lovely dish, Mimi — I need to learn more about her cookbooks!
And I’m not terribly fond of ouzo, so I’ll stick with this dish! My mother used to drink Pernod. Blecchhhhhh.
This looks delicious, especially without the dill! We don’t care for it either. As for cheese, I’m willing to put it in almost all savory dishes! And, messy or not, the Shrimp Pasta recipe provided in the link sounds incredible! Barb
Thanks! That shrimp and pasta dish is really fabulous!!!
I make a similar dish. Yours looks delicious.
Thanks so much!
shrimp saganaki is one of my favourite Greek dishes! I must try this :)
Simple, fabulous flavors!
Ah yes! I love this dish because it comes together so quick and makes a great weeknight recipe. I just call it Greek shrimp!
Well it definitely is!
I love the flavors, the seasonings are perfect!
It was so good to eat.
Love it! I have 2-lbs of feta cheese in my refrigerator. This is a keeper.
Nice! I’m jealous!
My son loves shrimp and feta and I’ve made this dish for him so many times without even knowing that there was actually a recipe for it- I thought I made it up all by myself :-0 He doesn’t like tomatoes so I usually blitz the mixture or use a hand blender. I also saute the shrimp before adding it to the sauce.
Hahahahahaha! That’s very funny!
My husband would love this!
There’s nothing much better!
I do love shrimp, tomato sauce and feta, Chef Mimi. and I’m so excited to try this dish soon! I’m on and off with dill too. I used to live in Sweden and I’m pretty sure they put dill in everything over there lol I like it in some dishes, but it’s also not my favorite spice. Great recipe, thanks for sharing it.
It is definitely not my favorite herb either, but I can take a little on salmon!!
This delicious recipe brings back tasty memories from visits to Greece. They definitely love their dill, which I don’t mind at all, so probably will add it. :)
Sorry for the “anonymous” comment. I forgot to log in to WP… :)
Oh, no problem! I still have to go to Greece. I’d definitely love the cuisine.
This sounds fantastic — especially for this time of year! :-) ~Valentina
Thanks, Valentina. It was such a great dish!
I could easily love this – not just as an appetizer, but as a whole meal!
Ohhhh definitely!
This sounds fantastic, Mimi! The name of the recipe alone is alluring, but then the feta…I love feta!!
I agree.
This Bubbling Shrimp in Tomato Sauce with Feta Cheese looks like a fantastic dish! The combination of shrimp, tomato sauce, and feta sounds incredibly flavorful, and I love the option of broiling the feta to get that beautiful golden top. Even though the recipe comes from a book with a unique structure, the way it brings together these Mediterranean flavors is spot on.
Definitely. You summed it up!