In Greek: γαρίδες με φέτα στο φούρνο pronounced ghah-REE-thes meh FEH-ta sto FOOR-no
Layered rice, shrimp, and feta cheese, sprinkled with dill, and covered with tomatoes make this an easy, tasty, and attractive oven-to-table recipe that serves six.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- 1 cup of chopped onion
- 4-6 tablespoons of butter
- 4 cups of cooked rice
- 2 pounds of shrimp, peeled and deveined (fresh or frozen and thawed)
- 3 cups of crumbled feta
- 3 tablespoons of minced fresh dill (or 1 tablespoon of dried dill)
- 2 cans (30 oz. cans) of roma tomatoes, drained and chopped
Preheat oven to 350°F (175°C), and preheat heavy-bottomed frying pan or skillet on low heat.
When frying pan has heated, increase heat to medium, add butter and sauté the onion until translucent. Remove from heat and add rice, stirring until well mixed with the onion.
Put the rice and onion mixture in the bottom of a 3-quart oven-proof casserole. Place shrimp and feta cheese on top of the rice, sprinkle with dill, and add tomatoes on top. Bake uncovered at 350°F (175°C) for 30-35 minutes or until the shrimp turn pink and opaque.
Yield: 6 servings