Greek Style Shrimp
Before we went to Greece we took a class on Greek cooking at Sur La Table. It was a great class and we learned how to make 4 dishes. This is our favorite one. It is really easy to make and the flavor is great.
Greek Style Shrimp
- 2lbs medium size shrimp, rinsed peeled and deveined
- juice of 1/2 lemon
- 1/2 cup olive oil
- 1 onion coarsely chopped
- 3 or 4 garlic cloves, chopped or pressed
- 2/3 cup fresh parsley, chopped
- 14oz can of crushed or diced tomatoes (crushed creates a thicked sauce)
- 1 teaspoon tomato paste
- 1/2 cup dry white wine
- 1 teaspoon fresh or dried oregano
- 1/2 – 3/4 lb. crumbled feta cheese
- Pat shrimp dry and sprinkle with lemon juice, set aside
- In a large skiller, heat oil over a medium heat. Add the onions and garlic and saute for 3 minutes.
- Add canned tomatoes, tomato paste, ground pepper, wine oregano, parsley and 1/2 cup of water and mix well. Bring to a boil and then reduce heat to a simmer. Cover and simmer, stirring occasionally, for 20 to 30 minutes. Add more water if needed to thin sauce.
- Preheat oven to 375F. Lightly butter a baking dish and place some the sauce on the bottom. Place shrimp in the dish, cover with remaining sauce, and sprinkle with feta cheese.
- Bake for 15 to 20 minutes or until shrimp are done and feta starts to melt.
- Serve with rice or crusty bread.
The Best of Cookography
how many people does this recipe serve?
[...] time Carolyn’s parents came to visit, we cooked up a batch of Greek Shrimp with Feta. I had forgotten how good this dish is, so it was great to revisit it. It gets roasted in the oven, [...]
I made this today for dinner it was the most amazing dinner i ever had thanks to this recipe!
We actually just made this again recently…. it came out great! I had forgotten how good it is!
After step 2 (before you add the tomatoes) add shrimp and flame off with a quarter cup of cognac and a bit more of ouzo or any anise liquor. When flame is exhausted, add tomatoes and warm (do not overcook the shrimp!) Then put in a dish a la step 4. From the NYTimes International Cookbook of the early 1960s.
[...] it is also great for cooking. Use it instead of sour cream when making dips, or on top of Greek Shrimp with Feta. Add to StumbleUpon Add to Reddit Add to [...]
Another great way to serve this is to skip the oven part, cook white rice, put the rice in individual soup bowls (large shallow work better than small deep), spoon the tomato/shrimp mixture over the rice, and crumble the feta cheese over the top.
[...] Greek Meatballs with Tzatziki from Nook and Pantry Greek Style Chicken from The Leftover Queen Greek Style Shrimp from Cookography Chicken with Olives, Almonds, and Oregano from Cook (almost) Anything At Least [...]
Great idea! Im going to have my wife make this dish tonight.
[...] and I made the Greek Shrimp again last week. It came out really good this time too. I had a couple of thoughts on how to make [...]
Good question Nikki, I actually used dry white vermouth. I think I used the full amount even. I like cooking with it because you can keep the bottle open for about a month before it goes bad… unlike wine. That and it is cheap!
Looks wonderful! And not difficult. What wine did you use?
[...] Carolyn and I made the Greek Shrimp again last week. It came out really good this time too. I had a couple of thoughts on how to make it better though. It is probably best to add the parsley at the very in and stir it in off the heat. Most leafy herbs like parsley or cilantro, lose their “green” fresh taste if they are cooked for too long. Cooking for 30 minutes will kills their flavor. Also for a thicker sauce, try uncovering the pan for the last 10 minutes. It still came out great though, give this dish a try! [...]
I will be making this tonight! looks soooo good! Thanks Luca…