2 Tbsp. World Classics Trading Co. extra-virgin olive oil 

4 garlic cloves, minced

1⁄3 cup fresh Italian parsley leaves, chopped 

4 tsp. fresh oregano, chopped 

1⁄2 tsp. Big Y crushed red pepper flakes 

4 Tbsp. Big Y tomato paste

1 141⁄2-oz. can Big Y  Italian-style diced tomatoes, drained 

21⁄2 cups Big Y low-sodium chicken broth 

– Big Y salt and fresh ground pepper to taste

28 World Classics Trading Co. jumbo shrimp, peeled and deveined 

1 cup grape tomatoes, cut in half 

4 to 6 oz. feta cheese, cubed 

3 cups cooked Big Y rice

Preheat oven to 450°F.



In a large skillet over medium heat, add oil. Add garlic, parsley, oregano 

and red pepper flakes and sauté for 3 minutes or until garlic is softened. 



In a large bowl, combine garlic/red pepper mixture, tomato paste, diced tomatoes, chicken broth, salt and pepper; mix well. Transfer to a baking dish. Spoon shrimp, grape tomatoes and feta over mixture and bake for 15 to 20 minutes or until shrimp are opaque in center. Sprinkle with additional salt and freshly ground black pepper and serve with rice.