This is one of those dishes I have made so many times over the years, it feels like a part of me. There is a recipe for it, called Shrimp Scorpio, in one of the first cookbooks I ever owned: “The Complete Book of Greek Cooking,” by the Recipe Club of Saint Paul’s Greek Orthodox Cathedral. The book, published in 1990 and still available, lacks glossy photos and elaborate stories, but makes up for it with dozens of delightful, homestyle recipes that I’ve turned to again and again.
This skillet dinner of shrimp and herbs, simmered with tomatoes, topped with feta cheese and baked until the cheese is melted, has been woven into the fabric of my life because it checks all the boxes: It’s a breeze to pull together on a busy weeknight, it brims with nourishing ingredients, and it has all the Mediterranean flavors my family and I love.
Over the years I’ve played around with the version in the book, changing up the herbs and aromatics, using different cuts of canned tomatoes or swapping in fresh, and adding different vegetables to the mix for extra color and nutrition. This take on it incorporates ribbons of fresh spinach, but you could swap in kale, Swiss chard, mustard greens — whatever you like.
Serve it with orzo, rice or crusty bread for sopping up the luscious juices. I know that once you try it, it will be in regular rotation for you, too.
