Prep 15 mins
Cook 30 mins
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)
- 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
- 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.
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.
This dish is quick and oh, so flavorful. My husband requests this one all the time. I've passed it along to others, too.
Man, oh, man! This is just delicious. We had it with brown rice and loved every bite. Easy to make. Next time I will drain my canned tomatoes a bit better, but it wasn't a problem at all. Thank you so much for this lovely recipe!