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  • Prep
    10 min
  • Total
    45 min
  • Servings

Shrimp, Fetos Cheese and Roasted Tomato Casserole


6 Italian tomatoes, quartered

1 shallot, thinly sliced

2 garlic cloves, minced

30 mL (2 tbsp) of extra-virgin olive oil

Sea salt and black pepper, to taste

340 g of frozen, peeled, deveined raw shrimps (41/50 count), thawed and thoroughly drained

60 mL (¼ cup) of Kalamata olives, pitted and chopped

30 mL (2 tbsp) of freshly squeezed lemon juice (about ½ lemon)

15 mL (1 tbsp) of fresh oregano, chopped

Saputo Fetos cheese, crumbled, to taste


Preheat the oven to 425°F. Place a rack in the upper position of the oven

In a shallow baking dish, combine the tomatoes, shallot, garlic, and olive oil. Season with sea salt and black pepper. Roast on the oven’s top rack for 20 minutes.

Remove the baking dish from the oven. Add the shrimps, olives, lemon juice, oregano and mix to combine. Sprinkle with crumbled Saputo Fetos cheese.

Roast for 10 to 15 minutes, or until the shrimp are cooked through and the cheese is golden. Serve hot with crusty bread or cooked pasta.