Greek Shrimp with Tomatoes and Feta Cheese
Greek Shrimp with Tomatoes and Feta Cheese is rated
out of
5 by
9.
Prep Time:
30 minutes
Cook Time:
15 minutes
Servings:
4
Feta cheese, a white, crumbly sheeps or cows milk cheese that is pickled in brine, is made in many countries, including the United States and France, but many feta lovers are especially loyal to the original Greek and Bulgarian feta. The flavors and textures of fetas vary somewhat; Bulgarian feta is usually creamier and less salty than Greek feta. Both melt beautifully. Seek out dried Greek oregano to use in recipes with your feta; it has a more intense flavor than regular oregano
Ingredients:
- 4 Tbs. extra-virgin olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 1/2 cup dry white vermouth or wine
- 6 plum tomatoes, chopped and juices reserved,
or 1 can (14 1/2 oz.) tomatoes, drained and
finely chopped, juices reserved - 1 Tbs. dried Greek oregano, crumbled, or 2 Tbs.
minced fresh oregano - Sea salt, to taste
- Red pepper flakes, to taste
- Sweet Hungarian paprika, to taste
- 2/3 cup coarsely crumbled feta cheese,
preferably Greek or Bulgarian - 2 lb. large shrimp, peeled, with tail
segments intact, and deveined - 2 Tbs. minced fresh mint, plus mint sprigs for
garnish (optional)
Directions:
In a large, nonreactive, flameproof casserole or sauté pan over medium heat, warm the olive oil. Add the shallots and sauté until translucent, about 3 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the wine and tomatoes (but not their juices). Add the oregano now, if using dried. Season with salt, red pepper flakes and paprika. Increase the heat to high and bring to a boil, then reduce the heat to medium and cook, stirring often, until the tomatoes begin to soften, about 5 minutes. Add some of the reserved tomato juices if you prefer a thinner sauce.
Stir in the cheese, then the shrimp. Cover the pan, reduce the heat to low, and cook until the shrimp are evenly pink and the cheese is beginning to melt, about 3 minutes. Sprinkle with the oregano, if using fresh, and the minced mint. Garnish with the mint sprigs and serve immediately from the pan. Serves 4.
Serving Tip: Serve with thick slices of French or Italian country-style bread for sopping up the juices.
Adapted from Williams-Sonoma Collection Series, Seafood, by Carolyn Miller (Simon & Schuster, 2005).
Stir in the cheese, then the shrimp. Cover the pan, reduce the heat to low, and cook until the shrimp are evenly pink and the cheese is beginning to melt, about 3 minutes. Sprinkle with the oregano, if using fresh, and the minced mint. Garnish with the mint sprigs and serve immediately from the pan. Serves 4.
Serving Tip: Serve with thick slices of French or Italian country-style bread for sopping up the juices.
Adapted from Williams-Sonoma Collection Series, Seafood, by Carolyn Miller (Simon & Schuster, 2005).
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Rated 5 out of
5
by
Happyck from
Excellet
I made this with combo of canned baby roma's and fresh cherry tomatoes from our garden. added pasta to sauce and it was fantastic.
Date published: 2023-07-12
Rated 3 out of
5
by
PaleoChef from
Feta is not made from Cow’s milk
Feta has PDO designation since 2002, made from sheep or goat milk, never cow, from a specific region in Greece. Anything else is white cheese. (Just like champagne from anywhere other than the Champagne region of france is merely sparkling wine.) I would think the foodies at WS would be aware. Please correct your recipe. Ευχάριστο.
Date published: 2021-02-23
Rated 5 out of
5
by
JeffSF from
THE PERFECT dinner party dish
Not only is this recipe absolutely delicious, it's also great for entertaining. Make everything in advance minus the shrimp, cheese and mint, then just reheat, add the remaining ingredients, and you're done in less than 10 minutes. Serving it in a large casserole or pan at the table is a must so that everyone can dip their bread in the delicious sauce.
Date published: 2017-02-05
Rated 5 out of
5
by
Bar49 from
Greek Shrimp with Tomatoes and Feta Cheese
This is a great recipe. I have improvised a variation by using baby spinach. For my further thoughts on this recipe, see my memoir-ish food blog called Cooking the Kitchen.
Date published: 2016-05-08
Rated 5 out of
5
by
CPLongIsland from
Truly great appetizer
I had this dish in Greece and Southern Turkey. They were both super tasty. Couple of comments: you don't have to use Greek oregano or feta. I used oregano I picked up when traveling in Sicily and feta from Turkey (or white cheese as they call it there) when preparing it, and added basil instead of mint - the end result was delicious.
Date published: 2015-08-29
Rated 5 out of
5
by
Teezee from
Wonderful for sharing
This is absolutely delicious! I made it just for myself, a very large helping, and I am soo glad I did! Made griddled pita bread to mop up the aromatic juices! Thank you!!
Date published: 2015-01-23
Rated 5 out of
5
by
Aglaea from
Full of taste and ease!!
When visiting Greece last year, I had this deliciousness. I never thought I would find the recipe to match the real thing! It is exactly the same goodness in taste!. So... since the Greeks eat like this, I just became a goddess!
Date published: 2014-07-26
Rated 5 out of
5
by
Suebk from
Great Shrimp dinner
I just made this recipe and it was wonderful!! I used 3 fresh plum tomatoes and 1 can of whole tomatoes and it was great. I would highly recommend this dish.
Date published: 2014-01-10