Greek Shrimp With Feta And Tomatoes
Succulent shrimp simmer in a garlicky tomato and sherry sauce, then get topped with tangy feta and fragrant thyme for a vibrant 30-minute Mediterranean feast.
Servings: 4 servings
Calories: 329kcal
Equipment
Ingredients
- 1 pound shrimp raw, peeled, tail intact if preferred
- ¼ cup dry sherry cooking wine
- 1 garlic clove crushed
- ¼ cup extra-virgin olive oil
- 1 medium onion chopped
- 2 medium ripe tomatoes peeled and chopped, or 1 can of diced tomatoes (you can also use cherry tomatoes unpeeled)
- 1 rib celery chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 ounces feta cheese
Instructions
- Preheat the oven to 350℉.
- Combine the shrimp, sherry, and garlic in a bowl. Marinate for one hour or overnight.1 pound shrimp, ¼ cup dry sherry cooking wine, 1 garlic clove
- Heat the oil in a large skillet.¼ cup extra-virgin olive oil
- Add the onions and cook until tender, about 5 minutes.1 medium onion
- Drain the shrimp, reserving the marinade (used in the next step) and the shrimp separately.
- Add the tomatoes, celery, thyme, basil, marinade from the shrimp (reserve the shrimp for the next step), salt, and pepper. Cook gently until thickened about 15 minutes.2 medium ripe tomatoes, 1 rib celery, ½ teaspoon dried thyme, ½ teaspoon dried basil, ¾ teaspoon kosher salt, ¼ teaspoon black pepper
- Arrange the shrimp in a large baking dish. Spoon the tomato sauce over the shrimp. Sprinkle the top with crumbled feta cheese.4 ounces feta cheese
- Bake in the oven for 12-15 minutes until the feta has melted and the shrimp are cooked.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To rewarm the shrimp you can either place the shrimp into a skillet over medium-low heat and heat until warmed through. If the shrimp looks dry, add water or a splash of olive oil.
I have also reheated this dish in the microwave. Just be careful not to overcook the shrimp.
I have given a lot of instructions about the tomatoes. You can use 2 medium tomatoes but they are out of season in my area during the winter and spring. I will use either cherry tomatoes or a can of diced tomatoes that is drained.
Nutrition
Calories: 329kcal | Carbohydrates: 7g | Protein: 28g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 208mg | Sodium: 908mg | Potassium: 549mg | Fiber: 2g | Sugar: 3g | Vitamin A: 684IU | Vitamin C: 11mg | Calcium: 238mg | Iron: 1mg
