Recipes Ingredients Seafood Recipes Shrimp Recipes Baked Shrimp with Tomatoes and Feta 3.3 (35) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 25, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print