Six Recipes to Make With Sweet Summer Tomatoes

Baked Shrimp with Feta Cheese

Baked Shrimp with Feta Cheesebaked shrimp feta(Makes 4 servings)

1 to 2 tablespoon olive oil
1 teaspoon chopped garlic
1 teaspoon dried oregano
½ teaspoon red pepper flakes
3 cups fresh diced tomatoes OR
1 28-ounce can peeled and diced tomatoes
2 tablespoons capers, drained
¼ cup bottled clam juice
1 tablespoon tomato paste
1 pound peeled and deveined shrimp
4 ounces crumbled feta cheese

Preheat oven to 350 degrees. Heat a large skillet over low heat and add olive oil, garlic, oregano, and red pepper flakes. Sauté briefly, without allowing the garlic to brown, until the garlic softens and becomes fragrant, about 1 minute. Add tomatoes, capers, clam juice, and tomato paste, and stir well. Bring to boil, then lower heat to a simmer, stirring frequently until juices are reduced and sauce is thickened, about 15 minutes. Taste, and simmer lightly with salt and pepper.

Spread half of the sauce in a baking dish and top with shrimp. Top with remaining sauce and sprinkle with crumbled feta. Bake 15 to 20 minutes, until bubbling hot and shrimp are pink and cooked through.

(Adapted from the Craig Claiborne recipe collection.)