Greek-Spiced Baked Shrimp with Cinnamon and Allspice 5 Comments

Nov 2, 2008

When I think of how Greek food is seasoned, I tend to think of fresh herbs like oregano and mint, and not spices. So, I was surprised to find how integral spices are in Greek traditions, myths and even religious rituals. Greeks were first introduced to the spices of the East by trade routes that went over land and by sea, bringing exotic treasures from India and the Middle East.

In Greece as in Western cuisine, cinnamon, cloves, allspice and nutmeg are used frequently in desserts, cakes and cookies. However, in Greek cuisine, cinnamon, cloves, nutmeg and allspice play a key role in adding flavor to savory dishes such as meat and macaroni dishes and in flavoring tomato sauces.

In fitting with the traditional use of Greek spices, both allspice and cinnamon are used to make the tomato sauce for this Greek-spiced baked shrimp recipe I decided to make. When I took the baked shrimp out of the oven, the sauce was bubbling, the shrimp cooked perfectly, and the feta golden brown. A sprinkle of dill brought this dish together. The allspice, cinnamon and red pepper flakes combination exuded a deliciously unique taste and aroma. A meal fit for Greek Gods.

Ingredients

1 medium onion, chopped
2 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
½ teaspoon red pepper flakes
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 (28 oz) can whole tomatoes in juice, drained, reserving juice, and chopped
1 pinch of sugar
1 ¼ pounds large peeled and deveined shrimp
¼ pound feta, crumbled about ⅔ cup
2 tablespoons chopped dill

Serves

4

Prep Time

15 minutes

Cook Time

1 hour

Directions

Preheat oven to 375 with rack in the middle. Cook onion and garlic in oil with ¼ teaspoon salt in a heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring for 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened about 20 minutes.

Remove from heat. Season shrimp with ⅛ teaspoon salt, then stir in tomato sauce. Transfer to a 2 quart shallow baking dish and top with feta. Baked until just cooked through, 18 – 20 minutes. Serve sprinkled with fresh dill. If the feta hasn’t browned, put under broiler for a few minutes.

Serve with crusty bread or white rice.

Credit

Gourmet Magazine, November Issue

Filed Under

Main Course and Seafood

Spices Used

Cinnamon, Chili and Allspice

Other Ingredients Used

Shrimp

5 Comments

WOW! What a wonderful combination of spices.

I took the liberty of copying your recipe and taping it to the refrigerator door.

DocChuck, over 5 years ago

Sounds great! I want to try this soon!

lisaiscooking, over 5 years ago

Great blog! Love your photos! This shrimp looks fantastic.

Marc @ NoRecipes, over 5 years ago

This looks & sounds fantastic. I think the addition of cinnamon to shrimp would be breathtaking! wow!

Dee, over 5 years ago

We are a media company called NewsLink Services. Our aim is to keep the seafarers in touch with all that is happening even though they are at sea. For this we come out with an infotainment CD every quarter. It has various sections like recipes, lifestyle, health, games etc. We wanted to use the photo and the recipe posted on tastespotting.com. Alternatively you could send us three of your best recipes with photos. Due credit will be given to you. And if you want your photo can accompany the recipes. Hoping to hear from you positively. Contact: shalini@newslinkservices.com

—shalini, over 5 years ago

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