Bayshore Court Baked Shrimp
Photography by Deanna Sandoval
Recipe by Dianne F. Collatos
“Miami Pinks” run through Biscayne Bay all winter long. They peak during full moons, in obscenely large schools. Back in the early ‘90s, my mother Flossie and her friend Everette Swan often ventured out to catch them. By the light of the silvery moon, they gunned his Whaler into the bay from our home on Bayshore Court in Coconut Grove, FL. Their laughter (undoubtedly aided by martinis and Crown Royale) could be heard by many who lived along our sea-walled waterfront.
Once at the bridge, they would drift with lights ablaze, dipping their handheld nets to catch bucketloads of shrimp. The night waters were illuminated by large lamps hung all over boats and from the bridge by a united nation of fishermen. It was the most memorable and fun time of the winter season when they ran.
The next day at lunch, we would cook up this simple and fresh meal—the best! There were always plenty of shrimp to share with the neighbors and friends, plus friendly cats and dogs that “Swannie” entertained from under his umbrella out on the bay until the wee hours of the night.
Cook the Cover recipes are edited for clarity and published to reflect the original submissions.
This recipe as presented was selected and prepared by Chef Rocío Siso-Gurriarán (MIHO) with additional styling by Deanna Sandoval, Logan Mitchell, and Katie Stokes.
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FROM THE PAGES
This recipe originally appeared as part of the 2026 Cook the Cover call for reader recipes featured in issue 84.
Editorial partners
Food for Cook the Cover proudly sponsored by Jimbo’s.
A special thank you to MIHO creative event studio for generously hosting the Cook the Cover test kitchen.
Ingredients
MAKES 8–10 SERVINGS
- 2 pounds whole shrimp
- 1 tablespoon olive oil
- 2 medium Vidalia onions, diced
- 2 pounds handpicked fresh tomatoes, chopped
- Fresh parsley to taste
- 4 cloves garlic, minced
- Black pepper, coarsely ground to taste
- Sea salt to taste
- 1⁄2 pound feta cheese
- Dried oregano to taste
- 2 lemons, cut into wedges, for serving
- 6 scallop shells, for serving
MAKE BAYSHORE COURT BAKED SHRIMP
- Preheat oven to 400°.
- Soak the shrimp in clean water and begin to remove the shells and devein while your sauce is sautéing. (Sipping ouzo outside under an umbrella is an appropriate venue for this task. An accompaniment of kalamata olives and a taramasalata with pita slices is strongly encouraged.)
- Lightly sauté onions in olive oil over medium heat.
- Add tomatoes, chopped parsley, garlic, a generous twist of fresh ground black pepper, and sea salt.
- Cover the mixture and simmer on low for about 30 minutes.
- Gently add the cleaned shrimp into the sauce and turn to coat. Spoon the mixture into the scallop shells and top each serving generously with crumbled feta cheese. Sprinkle with a shake of oregano.
- Bake uncovered for 10 to 15 minutes.
- Finish with a squeeze of lemon and a sprig of parsley before serving.
- Place on a plate accompanied by a mixed green salad with vinaigrette and crusty bread.
- Enjoy! Kali Orexi!
