Greek Style Shrimp in Tomato Sauce with Feta

March 24, 2014


Serves: 4

Ingredients

  • 2 pounds shrimp (size 16/20), peeled and deveined
  • 1 pinch salt and pepper, plus more to taste
  • 1/4 cup olive oil
  • 1/4 cup shallots, minced
  • 2 tablespoons garlic, sliced
  • 1/3 cup dry white wine
  • 3/4 teaspoon Turkish oregano
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 cups tomato sauce
  • 1 tablespoon flat leaf parsley, minced
  • 1/4 cup crumbled feta
In This Recipe

Directions

  1. Season the peeled and deveined shrimp with salt and pepper.
  2. Heat a large sauté pan over medium-high heat. Add the olive oil. Lay the shrimp out into the pan in a single layer (you may need to sauté the shrimp in batches, and that is fine). Sauté each side until the shrimp just begin to color. Watch the heat and make sure you aren't burning the oil.
  3. Remove the shrimp to a platter. Add the shallots and let them wilt, then add the garlic. Season the aromatics with salt and pepper. Add the oregano and the red pepper flakes followed with the wine. While the wine reduces, scrape up the shrimp bits and brown stuff from the bottom of the pan with a spoon.
  4. Add the tomato sauce and bring it to a boil. Reduce the heat and let the sauce simmer for a few minutes to meld. Taste the sauce and adjust the seasoning.
  5. Add the shrimp, along with half the parsley, back to the sauce, and stir them in to warm them. Once the shrimp are warm, transfer to a platter and serve topped with crumbled feta and the remaining parsley.

More Great Recipes:
Greek|Feta|Seafood|Oregano|Parsley|Shallot|Shrimp|Tomato|Spring|Summer|Fall|Winter

Reviews (6) Questions (0)

6 Reviews

chop C. June 15, 2014
Made this dish last night. As my wife put it, this dish is guest worthy. Use fresh oregano instead of dried. Simple easy comfort food.
 
sevenfaces May 31, 2014
A great way to use prawns. I served this on top of roasted zucchini and cauliflower, and couscous, with whole leaves of parsley instead of chopped. Tasted wonderful, sadly no leftovers.
 
AntoniaJames May 5, 2014
Such a superb recipe! Our discerning crowd raved. On the morning of my party, I quickly sauteed without fulling cooking the shrimp and set them aside, refrigerated once they cooled to room temperature. I then made the sauce, adding a lot of chopped Italian oregano and marjoram (fresh) as well as fresh parsley during the simmering. I let it cool and put it aside until the party. Right before we were ready to sit down, I heated the sauce until piping hot, added the shrimp and brought it up to a lively simmer, and let it cook for a minute or two. Then I proceeded as directed and served to a thankful table of dinner guests. A real keeper, this one! ;o)
 
AntoniaJames April 29, 2014
Putting this on the menu for a casual dinner party coming up. Wondering how much fresh oregano to substitute for the Turkish called for here? I have both Greek and Italian oregano flourishing right outside my kitchen, as well as marjoram. Thank you. ;o)
 
mlsparks April 15, 2014
I made this last night, and it was absolutely splendid!! What a great recipe. I served it with some buttered orzo, and some sautéed zucchini on the side. YUM!!!
 
ChezHenry March 25, 2014
This is a great dish, I make it all of the time. Throw in some scallops or cockles for some of the shrimp. Fresh marjoram. Sliced onions for the shallots. 3 mins under a high broiler at the end. Serve over spaghetti squash or mashed potatoes.