Prep time 15 min Cook time 15 min
A delicious and typical Greek dish of shrimp in tomato sauce, highlighted by creamy feta cheese and fresh mint.
From an early age, my Greek grandmother who was an expert at pretty much everything to do with life, love and the pursuit of happiness (including food of course), instilled in us the rule to never mix dairy products with seafood. Something about how dairy ingredients will curdle when mixed with seafood and cause havoc with the digestive system!
I found an exception to that theory during a recent trip to Greece: shrimps with feta cheese. Unlike most things Greek that tend be over-dramatized (and I mean that with the outmost respect for my Greek ancestry), this is a delicious and remarkably quick and simple recipe. A little tomato sauce, a handful of large shrimp for each portion (preferably fresh) with crumbled feta, a drizzle of lemon juice and shredded fresh mint to finish off the dish.
Greek Shrimp with Tomatoes and Feta
by
Derek Farwagi
Ingredients
- 2 tbsp olive oil
- 1 medium sized yellow onion, finely chopped
- 3 cloves garlic,sliced
- ½ (14oz.) can diced tomatoes
- ½ tsp red pepper flakes (to taste)
- 1 tsp dried oregano
- 1/2-3/4 lb Large shrimp peeled and deveined
- ¾ cup feta cheese, cut into 1” cubes. (Dodoni brand if available) use feta that is sold in brine, not feta that is sold in packs or has been crumbled. That feta will be dry and not creamy.
- 2 tbsp chopped fresh mint
- salt and freshly ground black pepper ( to taste)
- 1 lemon ( half for juice the other half as wedges for serving)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add in onion and saute until tender, about 4 - 5 minutes. Add garlic and sauté 30 seconds longer.
- Pour in 1/2 can of diced tomatoes 1 tsp dried oregano and pepper flakes to taste.
- Bring to a simmer then reduce heat to medium-low and continue to simmer, stirring occasionally, until sauce has thickened slightly, about 10-15 minutes. If it gets too thick add a little water so that you have a little runny sauce around the diced tomatoes.
- Toss in shrimp and submerge in sauce. Cover and cook, tossing once halfway through, about 2 minutes each side.
- Stir in the juice of half a lemon.
- Sprinkle with feta and mint and allow to soak for a couple of minutes.
- Salt to taste after you have added the feta cheese.
- Serve warm with lemon wedges and cooked orzo or crusty bread. You can also serve it on a bed of rice or long pasta like wide Tagliatelle or Pappardelle.
Notes
Richard Albright
Loved this recipe. Easy to make. Great combo of flavor and texture. The better the feta, the better the outcome. thx so much.
Derek Farwagi
Hi Richard,
Many thanks and I really appreciate your feedback. Stay well. Derek
Pam
A beautifully easy and delicious recipe! I followed it to the ‘t’ (except for the softest feta because I waited until the last minute and couldn’t get it), and served it over polenta cakes, Caesar side salad and fresh garlic toast.
Magnificent meal!
Thanks Derek!
Derek Farwagi
Pam, thank you for your kind words. So glad you enjoyed it. Must have been delicious on polenta.
Alison C
Can you used frozen shrimp? If so, can you please share adaptations to the recipe? Thank you.
Derek Farwagi
Hi Alison. Yes you can use frozen shrimp. I usually drop whatever quantity I need in a bowl of cold water. After they have thawed (about 45 minutes), I peel and devein them, pat them dry and set aside till I need them.
Barbara Meierhoefer
This is simple and simply excellent. My husband is usually very picky about anything that is not a hamburger and he raved! Thanks!
Derek Farwagi
Thanks Barbara. Glad it worked. Be safe and be well. Derek
Jacquie Wise
I’m delighted to see that you do occasionally, break the rule about not mixing dairy with seafood. The feta does add a delightful kick to this dish. Thank you!
Derek Farwagi
Thank you Jacquie. Glad you enjoyed the dish.