Greek Baked Shrimp with Feta

"This is a delicious recipe, and one I have enjoyed many times. It would make an excellent appetizer for entertaining as well as a great dinner idea!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by mary winecoff photo by mary winecoff
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by PalatablePastime photo by PalatablePastime
Ready In:
1hr 10mins
Ingredients:
12
Serves:
6-8
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ingredients

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directions

  • Preheat oven to 450 degrees.
  • Remove shells from shrimp, leaving last segment and tail intact; remove vein.
  • Rinse and dry.
  • In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.
  • To the onions add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste.
  • Reduce heat, cover and simmer for 30 minutes until thickened.
  • Pour half the sauce into a shallow casserole, and arrange the shrimp on top.
  • Pour the rest of the sauce on, and sprinkle crumbled feta over the shrimp.
  • Bake at 450 degrees for 10-12 minutes or until prawns are pink and feta is lightly browned.
  • Garnish with remaining parsley and serve.

Questions & Replies

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Reviews

  1. ChipotleChick
    This recipe is TO DIE FOR! My husband said it tastes like "Greek, Italian, and Cajun combined!" I took the tails off of the shrimp (kiddos don't like the hassle), and I served it as a main course with lemon rice pilaf and steamed broccoli. I made quite a bit, and there were NO leftovers! I also sauteed the onion in roasted garlic flavored olive oil. Yummy!
     
  2. wendylou
    Hi! I made this recipe for a greek diner party I was giving. It was a hit. The preparation was so easy.The taste was exceptional.The other couple wanted the recipe to take home. I loved the taste & the ease of everything involved.Your recipe was great keep up the good giving.I like to get.
     
  3. Tebo3759
    What a winner this was. What I really liked was the flavour of the shrimp was not covered up with a heavy sauce. It went over very well with my dinner guests as well. Very enjoyable and easy to prepare. Thank you Sue.
     
  4. Denise!
    This recipe was excellent, SueL. I served this as a very late dinner last night and I was very pleased with the results. I particularly liked the tang of the Feta cheese combined with the wine and shrimp. Great recipe, thanks!
     
  5. _Pixie_
    I scaled this recipe down to 2 servings and made it for lunch. I added a bit more garlic and oregano (because we really like these) and used regular feta because I had an open package. My husband hates having the tips of the shrimp shell left on in anything with a sauce, so I took those off (carefully so as not to loose the tip of the tail). The sauce smells just wonderful while it is cooking, it had my husband hovering wanting to know when it would be ready. I will definitely make this again, it tasted even better than it smelled... A real keeper.
     
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Tweaks

  1. fjbrad
    Good recipe which she who must be obeyed has determined to be a keeper. I scaled it back to a quarter pound of shrimp for the two of us but didn't scale everything else back quite as much. A couple of minor changes, fish sauce instead of salt and a little sriracha as we like some heat.
     
  2. alisonhurysz
    This is a very easy and elegant dish to make. I used canned italian style tomatoes and added some fresh rosemary instead of the oregano. I served mine with rice, a green salad and crunchy french bread. Fantastic!
     

RECIPE SUBMITTED BY

You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.
 
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