Home Dinner Greek Shrimp with Tomatoes & Feta

Greek Shrimp with Tomatoes & Feta


This easy, over-the-top delicious Greek shrimp recipe comes from my good friend and Once Upon a Chef right hand, Betsy Goldstein. Since it’s made almost entirely from pantry and freezer staples, it has quickly become one of my go-to meals when I have to hit the kitchen running. You begin by making a quick Greek-spiced tomato sauce on the stovetop. Then you nestle the shrimp in the sauce, top it with chunks of feta, and slide it into the oven to bake.

Before serving, you flash the pan under the broiler to brown the cheese and sprinkle the whole lovely dish with fresh mint. All that’s left to do is set the pan in the center of the table for everyone to help themselves. The sauce is plentiful and packed with flavor so be sure to serve lots of crusty bread or pasta on the side to sop it up. Yum!

What you’ll need To Make Greek Shrimp

How To Make Greek Shrimp

To start, heat the olive oil in a wide oven-proof skillet over medium-low heat and add the shallots and garlic.

Cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.

Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey.

Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.

Off the heat, arrange the shrimp over the tomato sauce in an even layer.

Crumble the feta over the shrimp, and then sprinkle with the oregano.

Bake for 12 to 15 minutes, until the shrimp are pink and just cooked. Turn on the broiler. Then, using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Let the shrimp rest for 5 minutes, then sprinkle with mint and enjoy!

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