Shrimp Baked With Leek And Tomato Recipe

Name: Shrimp Baked With Leek And Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 tablespoons extra virgin olive oil; 2 medium leeks, cleaned, cut lengthwise and then crosswise in 1/4 inch pieces ( you should have about 2 cups); 2 cloves minced garlic; 1 teaspoon dried oregano; 1/2 cup dry or extra dry vermouth; 28 ounce can of Italian style or San Marzano tomatoes; 1 to 2 teaspoons granulated sugar; 1/4 cup minced fresh dill; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup chopped parsley; 1 1/2 pounds peeled and deveined shrimp (I used 21-25 from the Gulf); 1 cup crumbled feta cheese (preferably creamy Bulgarian)

Servings: persons

2 tablespoons butter
2 tablespoons extra virgin olive oil
2 medium leeks, cleaned, cut lengthwise and then crosswise in 1/4 inch pieces ( you should have about 2 cups)
2 cloves minced garlic
1 teaspoon dried oregano
1/2 cup dry or extra dry vermouth
28 ounce can of Italian style or San Marzano tomatoes
1 to 2 teaspoons granulated sugar
1/4 cup minced fresh dill
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chopped parsley
1 1/2 pounds peeled and deveined shrimp (I used 21-25 from the Gulf)
1 cup crumbled feta cheese (preferably creamy Bulgarian)

1
Melt the butter and oil in a Dutch oven. Add the leek and garlic and over gentle heat, saute until the mixture softens but doesn't brown. Stir in the oregano and then add the vermouth. Simmer until the liquid is reduced by half.
2
Using your clean hands, crush the tomatoes and add them to the pot along with the tomato juices. Bring up to a simmer, give it a taste and add enough sugar to cut down on any acidity. Now add the salt and pepper and simmer the mixture for about 10 minutes.
3
Remove the pot from the heat and stir in the shrimp and chopped parsley.
4
Transfer the mixture to a shallow baking dish ( I used one that was approximately 9 x 11 inches but a 9 x 13 inch will do) and sprinkle the crumbled feta over the top.
5
Bake in a pre heated 400F oven for 25 to 35 minutes, but start checking at the 20 minute mark. The size of your shrimp and the size of your pan will determine exact baking time. You certainly don't want to overcook the beautiful shrimp.
6
Serve over hot cooked rice or on its own in a bowl with crusty bread to sop up the juices.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons butter, 2 tablespoons extra virgin olive oil, 2 medium leeks, cleaned, cut lengthwise and then crosswise in 1/4 inch pieces ( you should have about 2 cups), 2 cloves minced garlic, and more.

Yes, Shrimp Baked With Leek And Tomato falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Baked With Leek And Tomato

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