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.
