Greek Style Shrimp With Tomatoes And Feta Recipes

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FETA SHRIMP SKILLET



Feta Shrimp Skillet image

On our honeymoon in Greece, my husband and I had a dish like this one. I tried to re-create the flavors in this recipe when we got home. When I make it now, it brings back such wonderful memories. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/4 cup white wine, optional
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
3/4 cup crumbled feta cheese

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.

Nutrition Facts : Calories 240 calories, Fat 8g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 748mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

BAKED GREEK SHRIMP WITH TOMATOES AND FETA



Baked Greek Shrimp With Tomatoes and Feta image

This traditional Greek recipe disregards the notion that seafood and cheese don't mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.

Provided by David Tanis

Categories     lunch, salads and dressings, appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper
2 pounds large ripe tomatoes
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds large shrimp, peeled and deveined
4 ounces Greek feta cheese
1/2 teaspoon dried oregano
2 tablespoons roughly chopped mint

Steps:

  • Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
  • Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
  • Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
  • Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
  • Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 829 milligrams, Sugar 8 grams, TransFat 0 grams

BAKED SHRIMP WITH TOMATOES AND FETA



Baked Shrimp with Tomatoes and Feta image

Provided by Ellie Krieger

Categories     main-dish

Time 36m

Yield 4 servings, serving size 1 1/2 cups

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
  • Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams

SHRIMP SAGANAKI (GREEK SHRIMP WITH TOMATOES & FETA)



Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta) image

Greek-style shrimp saganaki makes a quick and easy weeknight dinner.

Provided by Jennifer Segal, adapted from Betsy Goldstein's recipe

Categories     Dinner

Time 50m

Yield 4

Number Of Ingredients 13

4 tablespoons extra-virgin olive oil
¾ cup finely chopped shallots, from about 3 shallots
4 garlic cloves, roughly chopped
1 (28-oz) can diced tomatoes
1½ teaspoons salt
¼ teaspoon pepper
1 teaspoon ground cumin
½ teaspoon crushed red pepper flakes (use less if you are heat-sensitive)
1 tablespoon honey
1½ pounds extra large shrimp (26/30), peeled and deveined, thawed if frozen
6 ounces feta cheese
¾ teaspoon dried oregano
2 tablespoons roughly chopped fresh mint

Steps:

  • Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
  • Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
  • Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
  • Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.
  • Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent broiler-safe baking dish and proceed from there.

Nutrition Facts : Calories 431, Fat 25g, Carbohydrate 21g, Protein 32g, SaturatedFat 9g, Sugar 14g, Fiber 5g, Sodium 1379mg, Cholesterol 252mg

GREEK-STYLE SHRIMP WITH TOMATOES AND FETA-AMERICA'S TEST KITCHEN



Greek-Style Shrimp With Tomatoes and Feta-America's Test Kitchen image

I love America's Test Kitchen and this is one of their TV show recipes, with modifications. I served this dish with fresh, crusty bread.

Provided by Lori Mama

Categories     < 60 Mins

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 lb shrimp, peeled and deveined, tails off
4 tablespoons extra-virgin olive oil
3 tablespoons ouzo (optional)
5 medium garlic cloves, minced
1 teaspoon grated zest of1 lemon
salt and ground black pepper, to taste
1 small onion, diced medium
1 medium green bell pepper, stemmed, seeded, and diced
1 (28 ounce) can diced tomatoes, drained, 1/3 cup juices reserved
1/4 cup dry white wine
2 tablespoons coarsely chopped fresh parsley
6 ounces feta cheese, crumbled
2 tablespoons chopped fresh dill leaves

Steps:

  • Toss shrimp, 1 tablespoon oil, 1 tablespoon optional ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
  • Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo (if using) increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
  • Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill.
  • Serve immediately.

Nutrition Facts : Calories 772.4, Fat 49.5, SaturatedFat 17.7, Cholesterol 366.1, Sodium 2320.3, Carbohydrate 30.8, Fiber 6.7, Sugar 17.4, Protein 48.7

GREEK SHRIMP WITH TOMATOES AND FETA



Greek Shrimp with Tomatoes and Feta image

Shrimp cooked in a Greek style tomato sauce with onions, garlic, oregano and kalamata olives then topped with crumbled feta cheese. On the table in under 30 minutes, serve them as part of a delicious and healthy dinner, or pair them with some crusty bread for a quick and easy appetizer.

Provided by Courtney

Categories     Main Course

Time 20m

Number Of Ingredients 11

2 Tablespoons olive oil
1⁄2 large onion (chopped)
2 cloves garlic (minced)
1⁄2 cup white wine
28 ounces diced plum tomatoes (drained)
1⁄4 cup sliced kalamata olives
2 Tablespoons fresh oregano (chopped)
1⁄2 teaspoon salt
1 pound shrimp (peeled and deveined)
1⁄4 cup crumbled feta cheese
2 Tablespoon chopped parsley

Steps:

  • In a large pan saute onion and garlic in the olive oil until tender.
  • Stir in the wine, oregano, salt, and tomatoes.
  • Heat to boiling.
  • Reduce heat to medium and simmer uncovered 5 minutes until the sauce reduces slightly.
  • Put the shrimp into the sauce and spread out across the pan.
  • Cover and cook until shrimp is pink (3-5 minutes).
  • Sprinkle with cheese and parsley.

Nutrition Facts : Calories 275 kcal, Carbohydrate 13 g, Protein 27 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 294 mg, Sodium 1695 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

GREEK RICE AND SHRIMP BAKE WITH FETA CRUMB TOPPING



Greek Rice and Shrimp Bake With Feta Crumb Topping image

This Greek spin on the classic baked rice casserole calls for shrimp, but chicken can also be used. Cut three large boneless chicken breasts into cubes and brown first in oil in a hot skillet before adding to cooked rice. If you plan on doubling the recipe, use 2 1/2 cups (625 mL) rice and only 4 1/2 cups (1.125 L) stock. From Food and Drink.

Provided by Leslie

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

2 1/2 cups chicken stock
1 bay leaf
1 tablespoon butter
1 teaspoon lemon juice
1 1/4 cups long-grain white rice
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 teaspoons dried oregano leaves
1/4 teaspoon hot red pepper flakes (to taste)
2 large tomatoes, seeded and chopped
1 large red bell pepper
1 lb large raw shrimp, peeled and deveined, tails removed
3/4 cup soft fresh breadcrumb
3/4 cup crumbled feta
2 tablespoons chopped fresh parsley

Steps:

  • Place stock and bay leaf in a medium saucepan and bring to a boil.
  • Add rice; return to a boil.
  • Reduce heat, cover and simmer for 20 minutes or until rice is just tender.
  • Add lemon juice, butter and 1/2 the oregano.
  • Stir well and remove from heat, let cool to room temperature.
  • Remove bay leaf.
  • Heat oil in a large nonstick skillet over medium heat.
  • Cook onion, garlic, hot-pepper flakes and the rest of the oregano , stirring, for 4 minutes or until softened.
  • Add tomatoes and red pepper; cook for 3 minutes until softened.
  • Stir in rice and spread in a greased 10-cup shallow casserole dish. If making ahead, cover and refrigerate.
  • Preheat oven to 375°F.
  • Bury shrimp in rice.
  • Combine bread crumbs, feta and parsley in a bowl; spread over rice.
  • Bake in oven for 25 to 30 minutes until shrimp are pink and topping is light golden.

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