Greek Shrimp and Feta Bake with Tomatoes, Capers and Charred Pita

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A weeknight-friendly riff on Greek shrimp saganaki: plump shrimp nestled in a garlic-and-oregano tomato sauce with briny capers and plenty of crumbled feta, finished under the broiler and served with smoky charred pita for sopping up every drop.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 9 gSugar
• 36 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 280 mgCalcium
• 5 mgIron
• 24 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the shrimp

• 1.5 lb large shrimp, peeled and deveined, tails on
• 2 tbsp extra-virgin olive oil
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• Freshly ground black pepper

For the tomato sauce

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed San Marzano tomatoes
• 1/2 cup dry white wine
• 2 tbsp capers, drained and roughly chopped
• 1 tsp granulated sugar
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and black pepper, to taste

For finishing and serving

• 6 oz Greek block feta in brine, crumbled
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 lemon, zested and cut into wedges
• 4 pita breads
• 2 tbsp extra-virgin olive oil

Directions

1. Preheat the oven to 425°F (220°C). Pat the shrimp very dry with paper towels, then toss in a bowl with the olive oil, garlic, oregano, red pepper flakes, salt, and several grinds of pepper. Set aside to marinate while you build the sauce.
2. Heat the olive oil in a 12-inch oven-safe skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the tomato paste and cook 1 minute to deepen its flavor. Pour in the crushed tomatoes, white wine, capers, sugar, oregano, and red pepper flakes. Simmer, stirring now and then, until the sauce thickens slightly and tastes balanced, about 10 minutes. Season with salt and pepper to taste.
4. Nestle the marinated shrimp into the sauce in a single layer, spooning a little sauce over the tops. Scatter the crumbled feta evenly across the surface.
5. Transfer the skillet to the oven and bake for 12 to 14 minutes, until the shrimp are just opaque and curled and the feta is warmed through with pale golden edges.
6. While the shrimp bake, brush both sides of the pita with olive oil. Char in a dry cast-iron skillet over high heat (or directly over a gas flame) until blistered and crisp, about 1 to 2 minutes per side; tear into wedges.
7. Remove the skillet from the oven, scatter with the parsley and lemon zest, and squeeze a wedge of lemon over the top. Serve straight from the pan with the charred pita wedges and remaining lemon wedges on the side.

Cook’s Notes

• Buy block feta packed in brine (not pre-crumbled) — it melts into creamy pockets instead of turning rubbery.
• Pat the shrimp very dry before marinating so they sear in the sauce rather than steaming.
• The sauce can be made up to 2 days ahead; rewarm gently, then add the shrimp and feta just before baking.
• For a heartier meal, stir 1/2 cup cooked orzo or bulgur into the sauce before adding the shrimp.
• Pair with a simple cucumber-tomato salad and a chilled glass of Assyrtiko or Sauvignon Blanc.

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