A Greek-influenced summer casserole.
Clare’s Taverna-style Shrimp
Makes 4 servings
3 large, ripe Hanover tomatoes, cored and chopped into 1-inch dice
2 cloves garlic, peeled and minced
Salt AND freshly ground pepper
1½ pounds fresh local shrimp, peeled and deveined
¼ cup extra-virgin olive oil
Zest and juice of 1 lemon
¼ cup fresh marjoram leaves, chopped (or other fresh Mediterranean herb, such as oregano, parsley or mint)
¼ cup pitted Kalamata olives (optional)
½ pound feta cheese, crumbled
Heat oven to 350 degrees.
Place tomatoes, garlic, salt and pepper in a shallow oval baking dish. Stir to combine.
Lay the shrimp on top, and pour the olive oil and lemon zest and juice on top of the casserole. Sprinkle fresh chopped herbs on top, and the olives, if using. Cover the top with the feta cheese.
Bake for 25 minutes, until casserole is bubbling and the feta is delicately browned on top.
Serve immediately with crusty bread or orzo, and a green salad as an accompaniment.