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Greek Baked Shrimp with Feta

Ingredients:

  • 2lbs large shrimp, uncooked
  • 1medium sized onion, finely chopped
  • 2teaspoons extra virgin olive oil
  • 1cup chopped green onion
  • 2cloves garlic, crushed
  • 2cups diced peeled tomatoes
  • 1⁄2cup dry white wine or 1⁄2 cup non-alcoholic wine
  • 1⁄4cup chopped flat leaf parsley
  • 1⁄2teaspoon dried oregano
  • salt
  • pepper
  • 4ounces fat-free feta cheese

Directions:

  • Preheat oven to 450 degrees.
  • Remove shells from shrimp, leaving last segment and tail intact; remove vein.
  • Rinse and dry.
  • In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.
  • To the onions add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste.
  • Reduce heat, cover and simmer for 30 minutes until thickened.
  • Pour half the sauce into a shallow casserole, and arrange the shrimp on top.
  • Pour the rest of the sauce on, and sprinkle crumbled feta over the shrimp.
  • Bake at 450 degrees for 10-12 minutes or until prawns are pink and feta is lightly browned.
  • Garnish with remaining parsley and serve.

Reviews:

  • Jane Darrow

    This recipe is GREAT and so easy to prepare ! I have made it twice in as many weeks. I too removed the tails of the shrimp for easier eating. In the last five minutes of baking I added a dozen or so black olives. It was delicious served with penne pasta. Thanks! Mountain Girl

  • Denise!

    This recipe was excellent, SueL. I served this as a very late dinner last night and I was very pleased with the results. I particularly liked the tang of the Feta cheese combined with the wine and shrimp. Great recipe, thanks!

  • mommyoffour

    This was out of this world. I made this for our appetizer tray for the game and this dish was gone quickly. I wish I doubled the recipe, the flavors went so well together. Thank you for sharing with us.

  • Tebo

    What a winner this was. What I really liked was the flavour of the shrimp was not covered up with a heavy sauce. It went over very well with my dinner guests as well. Very enjoyable and easy to prepare. Thank you Sue.

  • ChipotleChick

    This recipe is TO DIE FOR! My husband said it tastes like “Greek, Italian, and Cajun combined!” I took the tails off of the shrimp (kiddos don’t like the hassle), and I served it as a main course with lemon rice pilaf and steamed broccoli. I made quite a bit, and there were NO leftovers! I also sauteed the onion in roasted garlic flavored olive oil. Yummy!

  • mommyoffour

    This was out of this world. I made this for our appetizer tray for the game and this dish was gone quickly. I wish I doubled the recipe, the flavors went so well together. Thank you for sharing with us.

  • Lauren-Grace

    Fabulous shrimp recipe!! The onion and wine in the sauce was most flavorful. I served the shrimp as a main dish with angel hair pasta, broccoli and salad. It made an elegant and delicious dinner. Thanks Sue L.

  • walter smiley

    This is really easy to make and was a big hit.

  • wendylou

    Hi! I made this recipe for a greek diner party I was giving. It was a hit. The preparation was so easy.The taste was exceptional.The other couple wanted the recipe to take home. I loved the taste & the ease of everything involved.Your recipe was great keep up the good giving.I like to get.

  • *Pixie*

    I scaled this recipe down to 2 servings and made it for lunch. I added a bit more garlic and oregano (because we really like these) and used regular feta because I had an open package. My husband hates having the tips of the shrimp shell left on in anything with a sauce, so I took those off (carefully so as not to loose the tip of the tail). The sauce smells just wonderful while it is cooking, it had my husband hovering wanting to know when it would be ready. I will definitely make this again, it tasted even better than it smelled… A real keeper.

  • *Pixie*

    I scaled this recipe down to 2 servings and made it for lunch. I added a bit more garlic and oregano (because we really like these) and used regular feta because I had an open package. My husband hates having the tips of the shrimp shell left on in anything with a sauce, so I took those off (carefully so as not to loose the tip of the tail). The sauce smells just wonderful while it is cooking, it had my husband hovering wanting to know when it would be ready. I will definitely make this again, it tasted even better than it smelled… A real keeper.

  • ChipotleChick

    This recipe is TO DIE FOR! My husband said it tastes like “Greek, Italian, and Cajun combined!” I took the tails off of the shrimp (kiddos don’t like the hassle), and I served it as a main course with lemon rice pilaf and steamed broccoli. I made quite a bit, and there were NO leftovers! I also sauteed the onion in roasted garlic flavored olive oil. Yummy!

  • walter smiley

    This is really easy to make and was a big hit.

  • wendylou

    Hi! I made this recipe for a greek diner party I was giving. It was a hit. The preparation was so easy.The taste was exceptional.The other couple wanted the recipe to take home. I loved the taste & the ease of everything involved.Your recipe was great keep up the good giving.I like to get.

  • Jane Darrow

    This recipe is GREAT and so easy to prepare ! I have made it twice in as many weeks. I too removed the tails of the shrimp for easier eating. In the last five minutes of baking I added a dozen or so black olives. It was delicious served with penne pasta. Thanks! Mountain Girl

  • MechanicalJen

    Flavor was pretty good.<br/><br/>Sauteed the onion in "greek herb" infused olive oil. Served with toasted french bread as an open face sandwich of sorts (I don't eat pasta) with a side of roasted broccoli with lemon.<br/><br/>Making it again, I'd hit the veggie mix with my immersion blender to smooth it out a bit. It was a bit too much texture for me.<br/><br/>Would lend itself well for those that do eat pasta.

  • MechanicalJen

    Flavor was pretty good.<br/><br/>Sauteed the onion in "greek herb" infused olive oil. Served with toasted french bread as an open face sandwich of sorts (I don't eat pasta) with a side of roasted broccoli with lemon.<br/><br/>Making it again, I'd hit the veggie mix with my immersion blender to smooth it out a bit. It was a bit too much texture for me.<br/><br/>Would lend itself well for those that do eat pasta.

  • Tebo

    What a winner this was. What I really liked was the flavour of the shrimp was not covered up with a heavy sauce. It went over very well with my dinner guests as well. Very enjoyable and easy to prepare. Thank you Sue.

  • Lauren-Grace

    Fabulous shrimp recipe!! The onion and wine in the sauce was most flavorful. I served the shrimp as a main dish with angel hair pasta, broccoli and salad. It made an elegant and delicious dinner. Thanks Sue L.

  • Denise!

    This recipe was excellent, SueL. I served this as a very late dinner last night and I was very pleased with the results. I particularly liked the tang of the Feta cheese combined with the wine and shrimp. Great recipe, thanks!

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