Shrimp Baked with Leek and Tomato

Name: Shrimp Baked with Leek and Tomato
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 tablespoons butter; 2 tablespoons extra virgin olive oil; 2 medium leeks, cleaned and cut into 1/4-inch pieces (about 2 cups); 2 cloves minced garlic; 1 teaspoon dried oregano; 1/2 cup dry vermouth; 28 ounce can San Marzano tomatoes, with juice; 1 to 2 teaspoons granulated sugar; 1/4 cup minced fresh dill; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup chopped fresh parsley; 1 1/2 pounds peeled and deveined shrimp; 1 cup crumbled feta cheese

Recipe GLPRb44bcbde4dba23

Mediterranean

Main Course

50 min

352 cal

Servings: 6

Oven

Stovetop

A Mediterranean-inspired baked shrimp dish featuring tender leeks and fresh tomatoes in a rich vermouth-based sauce, topped with crumbly feta cheese and fragrant herbs. This elegant one-pan meal is perfect for weeknight dinners or entertaining guests.

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Ingredients

2 tablespoons butter

2 tablespoons extra virgin olive oil

2 medium leeks, cleaned and cut into 1/4-inch pieces (about 2 cups)

2 cloves minced garlic

1 teaspoon dried oregano

1/2 cup dry vermouth

28 ounce can San Marzano tomatoes, with juice

1 to 2 teaspoons granulated sugar

1/4 cup minced fresh dill

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup chopped fresh parsley

1 1/2 pounds peeled and deveined shrimp

1 cup crumbled feta cheese

Directions

Preheat the oven to 400°F (200°C). Heat the butter and olive oil together in a large oven-safe skillet or baking dish over medium heat until the butter is melted and the mixture is hot.
Add the cleaned leek pieces to the skillet and sauté for 5 to 6 minutes, stirring occasionally, until they begin to soften and become translucent.
Stir in the minced garlic and dried oregano, cooking for about 1 minute until fragrant.
Pour in the dry vermouth and let it simmer for 2 to 3 minutes to allow some of the alcohol to evaporate.
Add the canned tomatoes with their juice, breaking them up gently with a spoon. Stir in the sugar, half of the fresh dill, salt, and black pepper. Mix everything together well.
Arrange the shrimp in a single layer over the tomato and leek mixture. Sprinkle the crumbled feta cheese evenly over the top.
Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, until the shrimp are pink and opaque throughout and have reached an internal temperature of 145°F (63°C).
Remove from the oven and sprinkle the remaining fresh dill and chopped parsley over the top. Serve warm directly from the skillet or baking dish.

Comments

Grocery List Plus Editorial Staff4.5

This is a strong weeknight option for Charlotte. Shrimp, leeks, tomatoes, and herbs are reliably stocked at Harris Teeter, Food Lion, Kroger, and Walmart; feta is standard too, though you'll pay more at ALDI. The 50-minute time is honest if you're slicing leeks carefully—expect closer to 55 with a real prep workflow. At roughly $2.50–$3 per serving (driven by the shrimp and feta), it's moderate for a seafood dish and reheats well as a sauce-forward braise, making it practical for a busy household that won't eat all six servings same-night. Vermouth is the only specialty buy, but it's a storable pantry item, not a second trip; this North Carolina coastal staple deserves rotation more often than it gets.