This week's featured recipe and tips by:

Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

Serve over fettuccini to make this a main dish, with a side of steamed asparagus or green beans, or salad greens with a light vinaigrette.

Or, serve it as an appetizer with toasted, crunchy artisan bread.

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Baked Mediterranean Shrimp


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  • 1 pound medium shrimp, peeled and deveined
  • 1 cup crumbled feta cheese
  • 2 fresh tomatoes, cut into large chunks
  • 1/2 cup pitted kalamata olives
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons finely chopped parsley
  • 2 cloves garlic, chopped
  • 1 teaspoon oregano
  • Salt and pepper to taste


Preheat oven to 350°F.
In a small, greased baking dish, layer shrimp, feta, tomatoes and olives.
Mix together oil, parsley, garlic, oregano and salt and pepper.
Pour over shrimp.
Bake uncovered for 30-35 minutes, or until shrimp are cooked through and sauce is bubbly.
Serve with crusty bread or pasta.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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