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  • REC: Greek Shrimp with Tomatoes and Feta

     Charley2 updated 1 week ago 4 Members · 5 Posts
  • wigs

    July 14, 2021 at 4:07 pm

    Greek Shrimp with Tomatoes & Feta

    By Jennifer Segal, adapted from Betsy Goldstein’s recipe

    One of my go-to weeknight dinners: Greek shrimp nestled in a spiced tomato sauce, topped with chunks of feta, and then baked until golden.

    I tried this for the first time over 4th of July weekend, and it is a keeper! View original recipe with picture at: Wigs

    Servings: 4

    Prep Time: 10 Minutes

    Cook Time: 40 Minutes

    Total Time: 50 Minutes


    4 tablespoons extra-virgin olive oil<div>

    3/4 cup finely chopped shallots, from about 3 shallots

    4 garlic cloves, roughly chopped (I minced. wigs)

    1 (28-oz) can diced tomatoes (I used a 35-oz can of CENTO Italian Style whole tomatoes that I pulsed a couple times in the Cuisinart before using. wigs)

    1-1/2 teaspoons salt

    1/4 teaspoon pepper

    1 teaspoon ground cumin

    1/2 teaspoon crushed red pepper flakes (use less if you are heat-sensitive–Jenn Segal)

    1 tablespoon honey

    1-1/2 pounds extra large shrimp (26/30), peeled and deveined, thawed if frozen

    6 ounces feta cheese (I used a 7-oz block & crumbled myself. wigs)

    3/4 teaspoon dried oregano

    2 tablespoons roughly chopped fresh mint


    Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler. </div><div>

    Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it’s very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.

    Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent broiler-safe baking dish and proceed from there.

    PAIR WITH Crusty Artisan Bread


  • earnie

    July 17, 2021 at 10:23 am

    wigs, many thanks. This will be my dinner tonight.

  • earnie

    July 18, 2021 at 11:53 am

    Made this last night and I couldn’t detect the cumin that much. My spice maybe getting old or I would prefer to add more. I may try cinnamon instead next time. Crusty bread from a local artisan and a glass of red.

    • Charley2

      July 19, 2021 at 4:32 pm

      Cinnamon would certainly make it “Greek” and could be interesting. I like what smoked paprika does if not overdone and in this case would try the sweet smoked.

  • deb-in-mi

    July 19, 2021 at 4:22 pm

    Thank you! Looks great:)

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