Greek Shrimp Bake

I recently got a blue Dansk casserole dish from Ebay, and I wanted to use it for something special, but also simple enough for a weeknight meal. I had made goat cheese over the weekend, and I had a ton of dill, which led me to this Greek Shrimp Bake.

Greek-shrimpGreek Shrimp Bake

I served this over basmati rice, with homemade pita.


  • 1 medium onion, chopped
  • 3 garlic cloves, smashed and finely minced
  • 3 tablespoons extra-virgin olive oil
  • 2 crushed red chiles
  • 3/4 teaspoon pumpkin pie spice (or mix 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground ginger, 1/8 teaspoon allspice, and 1/8 teaspoon of nutmeg and use 3/4’s of the mixture)
  • 1/2 teaspoon oregano
  • 1 box (26.46 ounces) Pomi chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 1/4 pounds large peeled and deveined shrimp
  • goat cheese or feta to crumble on top
  • 1/4 cup fresh chopped dill
  • shrimp with feta and dillPreheat oven to 375°F with rack in middle.

    Cook onion and garlic in oil with 1/4 teaspoon salt in large saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes and paste and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

    Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with cheese. Bake until just cooked through, 18 to 20 minutes. Garnish with fresh dill, and serve over rice or pasta.