Greek Shrimp with Feta and Tomatoes

Greek Shrimp with Feta and Tomatoes

Greek Shrimp with Feta and Tomatoes

Few proteins are as versatile as shrimp. Sauteed, steamed, fried, boiled, in tacos, or a cocktail, over grits, or pasta.

greek shrimp and feta
By they way, notice how I take the tails off? It’s because I don’t want to fight with the tails while I’m eating.

But you should know that leaving the tails on imparts even more flavor, and if your dinner consumers are willing to fight with tails, then save yourself the prep labor and leave them on.

Greek Shrimp
Another thing to love about this dish: much like myself, it pairs wonderfully with bread.

A nice crispy french baguette ( yeah yeah I know that’s not Greek ), is the perfect complement to sop up the saucy shrimp.

Greek Shrimp with Feta and Tomatoes
An easy Greek shrimp appetizer or dinner. Wonderful with fresh bread, or served over pasta.

2 Tablespoons olive oil
1 onion
4 cloves garlic diced
24 ounce can diced tomatoes
¼ cup chopped fresh parsley
1 Tablespoon Oregano
1 lb Shrimp shells removed, cleaned
⅓ lb feta crumbled
salt and pepper to taste
Large Oven Safe Pan
Preheat the oven to 450 F.
Cook onion in a large oven-safe pan over medium heat in olive oil for 8 minutes. Add the garlic and cook for 1 more minute.
Add the tomatoes, half of the parsley, and all of the oregano to the pan. Stir to combine and cook for 5 more minutes until mixture is slightly reduced.
Add the feta and shrimp to the pan.
Bake for 9 minutes. Turn the oven on to Broil ( high ), and broil for 2 minutes. Sprinkle the remaining parsley on top and serve hot!