In this recipe the star of this dish is Argentine red shrimp with its sweet lobster like flavor. Roasting the shrimp in this simple dish with the tomatoes, shallots, oregano and Feta cheese bring a rich complexity of flavors that are amazingly delicious.
2 pounds Argentine red shrimp raw peeled and deveined
6 medium tomatoes or 2 14 oz cans of whole peeled tomatoes
1 cup diced shallots
2 large garlic cloves minced
red pepper flakes to desired spiciness
kosher salt & pepper to taste
4 oz. Feta cheese crumbled
a fews torn mint leaves
lemon wedges optional
Add about four tablespoons of olive oil to a large pan and and heat to medium. Add shallots, garlic and salt and pepper to taste while sauteing until soft, about five minutes. If using canned tomatoes cut them in large pieces and add them along with red pepper flakes to taste to the pan and cook until the they are heated through.
If you are using fresh tomatoes remove the pan with the shallots and garlic from the burner and place the whole tomatoes into boiling water for two minutes. Immediately transfer tomatoes to an ice bath to cool. Core the tomatoes with a paring knife and peel off the skin. Cut the tomatoes into large wedges, place the pan with the shallots and garlic back onto the burner. Add the tomatoes and red pepper flakes cooking until the tomatoes have softened and released their juices.
Transfer the tomatoes, shallots and garlic into a baking dish and spread across the bottom of the dish. Next in a mixing bowl coat the shrimp with olive oil, salt, pepper and a few dashes of oregano and coating the shrimp. Layer the shrimp across the tomatoes and crumble the feta over the shrimp and tomatoes.
Place in a 400 degree preheated oven and bake for 10-15 minutes until the juices start to bubble and feta is starting to brown. Remove from the oven and let stand a few minutes to allow the dish to set a bit.
Serve with a loaf of fresh bread
Serve with a Greek Salad