Recipe by Expat in Holland
This comes from one of the cooking school classes, I attended, on greek cuisine. It has always been one of my favorite recipes and one that is fairly simple to make and very flavorful. I love to serve this with either rice or penne pasta. Served with salad and bread it makes a lovely meal. (try using flavored feta...it gives the recipe a nice twist)
Top Review by JustJanS
We enjoyed this, but feel it could have had more fresh herbs. A tablespoon each of the basil and oregano and a few of chopped parsley would have been great. We served it over pasta with a salad and bread.
- 1 1⁄2 lbs shrimp, peeled and deveined
- 1⁄4 cup olive oil
- 2 garlic cloves, minced
- 3⁄4 cup onion, chopped
- 1⁄4 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1⁄2 teaspoon basil
- 1 tablespoon parsley
- 1 1⁄2 cups tomatoes, peeled chopped or 1 1⁄2 cups canned tomatoes
- 1⁄2 cup white wine
- 1⁄2 cup feta cheese, crumbled
Directions See How It's Made
- In a pot of boiling water, add shrimp and cook for 1 minute. Drain well. Place shrimp on bottom of greased baking dish in single layer. Set aside.
- In a skillet heat oil. Add garlic, onion and red pepper flakes. Cook until veggies are soft.
- Add oregano, basil, salt and pepper. Stir and cook one minute.
- Add wine and bring to boil. Cook for 2 minutes.
- Add tomatoes and stir well. Reduce heat to low and simmer 8 minutes. Most of liquid should evaporate.
- Pour mixture over shrimp in baking dish. Top with feta cheese.
- Bake, uncovered, at 325 degrees for 15 minutes.