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Greek Shrimp with Feta

July 15, 2008

At Amanda’s request I’m posting one of my new all-time favorite recipes, Greek Shrimp with Feta. This dish sounds pretty simple, but you won’t believe the flavor. There’s not a hint of brininess or saltiness from from the feta; instead you have a slightly creamy, flavorful tomato sauce. This meal is pretty quick and I’ve put suggestions below for a complete menu. It’s one you can entertain with or make anytime.  This recipe from Williams-Sonoma, serves 4.

Green Shrimp with Feta:

  • 4 Tbs. extra-virgin olive oil
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1/2 cup dry white vermouth or wine (i’ve used both and the wine makes it a little sweeter, which i like)
  • 1 can (28 oz.) whole plum tomatoes, drained and
    finely chopped (you could use fresh, but i don’t like their flavor as much)
  • 1 Tbs. dried Greek oregano, crumbled, or 2 Tbs.
    minced fresh oregano
  • Sea salt, to taste
  • Big pinch red pepper flakes
  • Sweet Hungarian paprika, to taste
  • 2/3 cup coarsely crumbled feta cheese (I like the one packed in water in the plastic lidded containers at the Farmer’s market. You only need one package, which is a slice about the size of a deck of cards. It’s a little expensive for Feta, but it’s worth it.)
  • 2 lb. large shrimp, peeled, with tail
    segments intact, and deveined (I like the medium sized shrimp, 31-40 count. They seem to stay nice and tender.)
  • 2 Tbs. minced fresh mint, plus mint sprigs for
    garnish (optional)

Directions:

Warm olive oil over medium heat in a large skillet.  Add the shallots and sauté until translucent, about 3 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the wine and tomatoes (but not their juices). Add the oregano now, if using dried. Season with salt, red pepper flakes and paprika. Increase the heat to high and bring to a boil, then reduce the heat to medium and cook, stirring often, until the tomatoes begin to thicken, about 5-10 minutes. Add some water if the juices thickened too much.

Stir in the cheese, then the shrimp. Cover the pan, reduce the heat to low, and cook until the shrimp are evenly pink and the cheese is beginning to melt, about 3 minutes. Sprinkle with the oregano, if using fresh, and the minced mint. Serves 4 generously.

Menu suggestions:

Minted Orzo

Cook 3/4 or whole box of orzo according to package directions.  Drain and add 1-2 T olive oil, a good sprinkling of salt to taste and about handful each of chopped parsley and chopped mint.

Vegetable

Ratatouille or other stewed vegetable mixture of your choice. I’ve used this one before: http://www.epicurious.com/recipes/food/views/MIXED-VEGETABLES-WITH-ANCHOVIES-AND-OLIVES-106489

Sauteed zucchini with salt and pepper would be a nice, simple side dish.

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2 Comments leave one →
  1. Amanda permalink
    September 9, 2008 1:04 pm

    I finally got around to making this for Dan’s birthday dinner and he was more effusive than he’s ever been about my cooking before – he really loved it! His friend Mike was also very impressed. It was delicious, though perhaps a bit brinier than I remember yours being. I think next time I’ll take more care to drain the feta completely and also not add any salt.

  2. Amanda permalink
    March 30, 2009 8:51 pm

    I made this for Dan’s homecoming meal after his month in Ethiopia and we both enjoyed it even more than we remembered. I halved the shrimp (saved a pound so I could try the Butternut Squash Rigatoni) and also served it over brown rice instead of pasta and we really just couldn’t get over how good it was. It’s on permanent rotation!

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