This dish is adapted from a recipe in the Milk Street magazine’s September-October issue.  It is very similar to Garides Santorini (Baked Shrimp and Feta Santorini Style).  Milk Street classifies this as a “COOKish – Throw It Together” recipe, which is a pretty good description.  It takes about an hour but there is very little actual work time involved.  It turned out very well, although I also think it could be improved with little extra work.  Some chopped garlic should be added to the vegetables, and I think the amount of feta should be increased.

Quantities below are for 4 generous servings.  We ate it with a fresh Pain au Levain.

5 tsp. extra virgin olive oil, divided

2 tsp. dried oregano, divided

2 lbs. cherry tomatoes, halved

1 medium fennel bulb, trimmed, halved and thinly sliced

1 red onion, halved and sliced

½ tsp. kosher salt, divided

½ tsp. freshly ground black pepper, divided

1-1/2 lbs. shelled and deveined shrimp

4 oz. (1 cup) feta cheese, crumbled

3 Tbs.  chopped fresh parsley

Heat the oven to 425 degrees.

Put in a 9 x 13-inch baking dish the tomatoes, fennel, and onion.  Sprinkle with 3 tsp. of olive oil, 1 tsp. of dried oregano, ¼ tsp. kosher salt and ¼ tsp. of black pepper.  Seal tightly with aluminum foil and bake for 15 minutes, then remove the foil, stir, and bake for another 30 minutes.

While the vegetables are roasting, put the shrimp in a medium bowl with 2 tsp. of olive oil, 1 tsp. of oregano, ¼ tsp. of kosher salt, and ¼ tsp. of black pepper and mix well.

When the vegetables are done, remove the pan from the oven and lightly mash the vegetables with a potato masher.  Stir in the shrimp and return the pan to the oven for 3 minutes.  Remove the pan from the oven, stir it, and return it to the oven to cook for another 2 minutes or so, until the shrimp are just opaque throughout.  Remove the pan and stir in half of the feta.  Allow to rest for 5 minutes.  Sprinkle the rest of the feta and the parsley on top and serve.