Instead of serving crudités and dip at your next get-together, try this easy one-pan skillet bake. In 15 to 20 minutes, you'll have blushing-pink shrimp topped with chunky cubes of feta slightly blackened from the broiler. Serve with thick slices of crusty bread. It's non-negotiable: One must use bread in lieu of utensils to eagerly scoop up the sauce.

Serves 6 to 8 as an appetizer; 4 as a main meal


  • 1 to 1 1/4 pounds (450 to 570 grams) peeled and deveined shrimp, tail on
  • Coarse salt and freshly ground black pepper, to taste
  • 2 Tbsp. (30 ml) olive oil, divided
  • 1/2 cup (80 grams) diced onions
  • 1 garlic clove, grated
  • 1 1/2 cups (355 ml) Basic Tomato Sauce (see separate recipe)
  • 1/2 cup (75 grams) block feta, broken into large chunks
  • 1 tsp. dried oregano
  • Good crusty bread, for dunking


    Adjust your oven rack to fit the top third portion of the oven. Preheat to 425°.

    Pat the shrimp dry with paper towels to remove any excess moisture. Season lightly with salt and pepper.

    In a large, 10-inch (25-cm) ovenproof skillet, warm 1 tablespoon (15 ml) olive oil over medium heat. Sauté the onions until soft, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.

    Pour the tomato sauce into the pan. Add the shrimp. Arrange the feta over top and sprinkle with dried oregano. Drizzle lightly with the remaining tablespoon (15 ml) of olive oil.

    Bake on the top rack for about 15 minutes, or until the shrimp is cooked through. To quickly brown the feta, broil for a minute or so, but don't overdo it—you'll overcook the shrimp.

    Serve directly in the skillet with thick slices of crusty bread.

    Tip: If your shrimp are particularly large (or small), peek into the oven as they bake and adjust your cooking time accordingly.

    From The Clever Cookbook (Page Street), by Emilie Raffa.

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