I spent quite a bit of time debating what to make for him, and because we hadn’t been dating for long, I wasn’t aware of any of his food preferences or aversions for that matter. I settled on spiced pumpkin soup with crème fraiche and chicken masala with rice. I guess the old adage “the way to a man’s heart is through his stomach” is valid because we’re still together eleven years later.
Thank goodness I didn’t stick to my original plan, which was to prepare Greek style shrimp with tomatoes and feta cheese. I found out later that he’s not a fan of shellfish or feta! (but being such a sweetheart, I know he would have “choked it back” and not said a word).
My husband may not like this dish but I love it – it’s delicious, super quick and full of flavour. Serve it with warm pita bread and spiced olives – or over pasta (or rice for that matter) if you prefer.
Greek-style Shrimp with Tomatoes and Feta Cheese
· ¼ (one-quarter) cup good quality extra virgin olive oil· 1 (one) large sweet onion, finely chopped
· 2-3 () cloves garlic, minced
· 1 (one) 28 oz. can plum tomatoes, drained and chopped, juices reserved
· ½ (one-half) teaspoon dried oregano
· 1 (one) bell pepper, chopped into ¾ (three-quarter) inch pieces
· 1½ (one-and-one-half) pounds medium-large shrimp, peeled and de-
· ½ (one-half) pound feta cheese (try the Greek feta cheese available at
Vincenzo’s – it’s amazing!)
· 2 (two) tablespoons fresh mint, finely chopped
· 2 (two) tablespoons fresh parsley, finely chopped
· freshly ground pepper to taste (salt is not necessary as the feta cheese is
· warm pita bread and olives, for serving
1. Heat the olive oil in a large skillet over medium heat. Add the onion and
garlic and cook until soft but not browned. Add the tomatoes, bell pepper
and oregano. Cook until thickened, about 8 minutes. If the mixture
seems too thick, add some of the reserved juices.
2. Add shrimp to the sauce and cook 2-3 minutes until just pink.
3. Pour mixture into a shallow casserole dish. Sprinkle with the feta. Bake
in a preheated 425 F oven for 12-15 minutes or until cheese melts.
Season to taste with cracked black pepper. Sprinkle fresh herbs overtop.
Serve with warm pita bread and olives (or over rice or pasta if preferred).