Baked Shrimp with Tomatoes and Feta

by Chef Joanne Weir

Panzanella Salad Mutti® Zuppa al Pomodoro Fresca
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  • ¼ cup extra-virgin olive oil
  • ½ cup minced onion
  • 1 (14 oz.) can Mutti® Finely Chopped Tomatoes (Polpa)
  • 3/4 cup water
  • 1/4 tsp. dried oregano
  • pinch of crushed red pepper
  • 1 tsp. red wine vinegar
  • 2 lbs. extra-large shrimp, peeled and deveined
  • salt and freshly ground black pepper
  • 6 oz. feta cheese, crumbled
  • 1 Tbsp. coarsely chopped fresh flat-leaf parsley

How to prepare

  1. Preheat an oven to 350°F.
  2. Warm the olive oil in a large frying pan over medium heat and cook onions, stirring occasionally until soft, 7 minutes. Increase the heat to high and stir in tomatoes, water, oregano, red pepper and vinegar and stir well. Bring to a boil, reduce the heat to low and simmer until thick, about 20 to 30 minutes. Remove from the heat.
  3. While the tomato sauce is still hot, add the shrimp to the sauce and stir together. Season with salt and pepper. Pour the mixture into an oven-proof baking dish distributing the shrimp evenly. Crumble the feta onto the top. Bake until the shrimp are cooked and the sauce is bubbling around the edges, about 10 to 12 minutes. Garnish with parsley and serve.

Chef Joanne Weir is a James Beard Award-winning cookbook author, international cooking teacher, renowned chef and host of the award winning show, Plates & Places.

More recipes from Chef Weir: Eggs in Purgatory | Tomato & Basil Soup