Wednesday, May 23, 2012

recipe: Greek Style Shrimp with Tomatoes and Feta Cheese

I’ll never forget the first time I prepared a meal for my now-husband David.  It was the fall of 2001 and I was excited to prepare something special for him.  As a true-to-form bachelor, he survived on:  cereal, roast beef sandwiches, eggs & toast, pasta, beans and rice and take-out slices of pizza.

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 (two to three) 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).

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