Greek Baked Shrimp with Feta
photo by Jonathan Melendez
- Ready In:
- 1hr 10mins
- 2 lbs large shrimp, uncooked
- 1 medium sized onion, finely chopped
- 2 teaspoons extra virgin olive oil
- 1 cup chopped green onion
- 2 cloves garlic, crushed
- 2 cups diced peeled tomatoes
- 1⁄2 cup dry white wine or 1/2 cup non-alcoholic wine
- 1⁄4 cup chopped flat leaf parsley
- 1⁄2 teaspoon dried oregano
- 4 ounces fat-free feta cheese
- 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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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!
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.
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.