Grilled Shrimp With Feta And Tomatoes Recipes

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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

ROASTED SHRIMP WITH FETA



Roasted Shrimp with Feta image

Provided by Ina Garten

Time 1h

Yield 4 servings

Number Of Ingredients 16

4 tablespoons good olive oil, divided
1 1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

Steps:

  • Preheat the oven to 400 degrees.
  • Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
  • Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
  • Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

SHRIMP AND FETA CHEESE PASTA



Shrimp and Feta Cheese Pasta image

This is a recipe I just kind of fooled around with and made up. When I first tasted it I was proud! I felt like I was eating a meal from a gourmet Italian restaurant!

Provided by JWEARY15

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 5

Number Of Ingredients 9

3 tablespoons olive oil
1 pound shrimp, peeled and deveined
5 cloves garlic, minced
1 tablespoon white wine
1 pound linguine pasta
2 tomatoes, chopped
1 teaspoon dried oregano
½ teaspoon dried basil
1 (6 ounce) package crumbled feta cheese

Steps:

  • In a medium skillet over medium heat, heat 2 tablespoons olive oil. Cook shrimp, garlic and white wine for 5 minutes, or until shrimp is pink. Remove shrimp with slotted spoon and set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • While pasta is cooking, cook tomatoes with remaining 1 tablespoon oil, oregano and basil over medium heat in wine mixture until tender, 10 minutes.
  • Toss hot pasta with shrimp, tomato sauce and feta. Feta will melt slightly. Serve.

Nutrition Facts : Calories 603.1 calories, Carbohydrate 75.2 g, Cholesterol 168.2 mg, Fat 19.5 g, Fiber 4.2 g, Protein 32.9 g, SaturatedFat 7.1 g, Sodium 763.3 mg, Sugar 4.5 g

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

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA



Grilled Shrimp, Zucchini, and Tomatoes with Feta image

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.

Provided by Anna Stockwell

Categories     Summer     Dinner     Grill     Grill/Barbecue     Shrimp     Zucchini     Tomato     Feta     Oregano     Quick & Easy     Quick and Healthy

Yield 2 servings

Number Of Ingredients 12

1 large garlic clove, finely grated
2 teaspoons finely chopped oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for grill basket
10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on
1 medium zucchini (about 8 ounces), sliced into 1/4" rounds
1 pint cherry tomatoes
2 pita pockets
1/3 cup crumbled feta (about 1.5 ounces)
Special Equipment
A flat grill basket (about 13 1/2 x 8 1/2")

Steps:

  • Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
  • Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
  • Meanwhile, grill pita just until warm and toasted.
  • Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

SHRIMP WITH FETA CHEESE



Shrimp With Feta Cheese image

This dish, served over hot rice or orzo, has white wine, lemon juice, olive oil and wonderful herbs. You may use dried herbs or fresh. Double the amount of herbs if using fresh. The feta cheese is sprinkled on top. Posted for ZWT 4.

Provided by mary winecoff

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 garlic cloves, chopped
3 tablespoons olive oil
1/2 cup dry white wine
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1 dash ground red pepper
1 (28 ounce) can Italian plum tomatoes, drained and chopped
1 lb shrimp, shelled and deveined
2 tablespoons lemon juice
2 ounces feta cheese, crumbled
parsley (to garnish)

Steps:

  • Cook and stir onions and garlic in oil in large skillet over medium heat until onion is tender.
  • Stir in wine, basil, oregano, salt, red pepper and tomatoes.
  • Heat to boiling; reduce heat. Simmer uncovered 20 minutes.
  • Stir in shrimp and lemon juice. Cover and cook until shrimp is pink, 3 to 5 minutes.
  • Sprinkle with cheese and parsley.
  • Serve with hot cooked rice or orzo pasta.

GRILLED SHRIMP WITH FETA AND TOMATOES



Grilled Shrimp With Feta and Tomatoes image

I got this recipe from our "Parade" Magazine. It was very good. I especially liked the vinaigrette. I served it on the side. Instead of radicchio (which my kids hate) I used a bag of Italian blend lettuce. I also halved the amount of mint leaves and used fresh oregano instead of dried. Great dinner for those hot summer nights.

Provided by mary winecoff

Categories     Greek

Time 15m

Yield 8 serving(s)

Number Of Ingredients 14

2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 lemon, zest of
salt and pepper
3 tablespoons extra virgin olive oil
3 lbs large shrimp, peeled, deveined, rinsed and patted dry
1 large lemon, juice and zest of
1/4 cup extra virgin olive oil
2 teaspoons dried oregano
salt & freshly ground black pepper
1 head radicchio (I used an Italian blend bag of lettuce instead)
2 lbs ripe plum tomatoes, cut into 8 pieces each
8 ounces feta cheese, cut into 1/2 inch cubes
1/2 cup mint leaf, coarsely chopped

Steps:

  • Prepare vinaigrette: Whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl.
  • Whisking constantly, slowly drizzle in the oil until thickened.
  • Set aside.
  • Toss together the shrimp, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl.
  • Let rest for 15 minutes, tossing once.
  • Thread the shrimp on 12 metal skewers.
  • Grill the shrimp over high heat for no more that 2 minutes per side, turning carefully.
  • Remove shrimp to a large bowl.
  • If using radicchio: Trim the tough white bottom section off each leaf then add the leaves to the shrimp.
  • If using bag lettuce just place into large serving bowl.
  • Add shrimp along with tomatoes, cheese and mint.
  • Toss with vinaigrette.

GRILLED SHRIMP PESTO PASTA



Grilled Shrimp Pesto Pasta image

Provided by Danae Halliday

Categories     Pasta

Time 30m

Number Of Ingredients 10

1 pound peeled and deveined shrimp
1 1/2 cups cherry tomatoes
1/4 cup pesto, divided
Kosher salt and fresh ground black pepper to taste
2 tablespoons fresh lemon juice
3/4 pound angel hair pasta
Reserved pasta water
1/3 cup crumbled feta cheese
1/4 cup kalamata olives
Chopped basil or parsley for garnish

Steps:

  • In a large bowl combine the shrimp, tomatoes, 1 tablespoon of pesto, salt and pepper. Stir together until coated and set aside for 10-15 minutes while you prep the remaining ingredients.
  • Preheat grill to medium-high heat. Thread the shrimp and tomatoes onto skewers.
  • While the grill is preheating cook the pasta. Reserve a 1/2 cup of the pasta water before draining the rest. Add the pasta back into the pan.
  • When the grill is preheated oil the grill grates then place the skewers on them and close the lid. Grill for 2 minutes then flip them over and grill another 2 minutes or until they're pink and opaque.
  • Add the grilled shrimp and tomatoes to the pasta along with the remaining pesto, feta and olives. Toss everything together with tongs and add pasta water as needed to loosen up the sauce. Taste for seasoning, garnish with chopped basil or parsley and serve.

Nutrition Facts : Calories 398 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 254 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 34 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1337 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

GRILLED FETA TOMATOES



Grilled Feta Tomatoes image

This is a great easy and fun side dish for any grilled entree or for a fun and tasty appetizer use cherry or plum tomatoes.

Provided by Wilemon

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 4

Number Of Ingredients 4

4 small tomatoes
freshly ground black pepper to taste
1 tablespoon olive oil
1 (4 ounce) package garlic and herb feta cheese, crumbled

Steps:

  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Slice off the top of each tomato. Use a spoon to hollow out the inside. Sprinkle the cavities with pepper. Rub the olive oil onto the outside of the tomatoes, coating well. Fill each tomato evenly with the feta cheese.
  • Place tomatoes on preheated grill. Cook until tomatoes are soft and wrinkled, and cheese is hot, about 15 minutes.

Nutrition Facts : Calories 121.3 calories, Carbohydrate 5.2 g, Cholesterol 20.8 mg, Fat 9.4 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 3.8 g, Sodium 321.5 mg, Sugar 2.4 g

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA



Grilled Shrimp, Zucchini, and Tomatoes with Feta image

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket. This recipe can easily be doubled to serve four, either by cooking in two batches or using two grill baskets.

Provided by www.epicurious.com

Time 30m

Yield 1

Number Of Ingredients 11

1 large garlic clove, finely grated
2 teaspoons finely chopped oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for grill basket
10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on
1 medium zucchini (about 8 ounces), sliced into 1/4' rounds
1 pint cherry tomatoes
2 pita pockets
1/3 cup crumbled feta (about 1.5 ounces)
A flat grill basket (about 13 1/2 x 8 1/2')

Steps:

  • For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/grilled-shrimp-zucchini-and-tomatoes-with-feta

Nutrition Facts : ServingSize serving, Sugar 12 g, Sodium 2504 mg, Cholesterol 42 mg, SaturatedFat 7 g, Calories 870 kcal, Carbohydrate 117 g, Protein 33 mg, Fat 27 g

GRILLED SHRIMP WITH TOMATO AND FETA



Grilled Shrimp with Tomato and Feta image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

1 1/2 pounds large shrimp (21 to 24), shelled and deveined
1 pint cherry tomatoes, trimmed
Canola oil, for brushing the skewers
Kosher salt and freshly ground black pepper
Greek extra-virgin olive oil, for cooking
3 cloves garlic, chopped
1 shallot, chopped
1/4 cup white wine
2 teaspoons smoked paprika
Pinch ground cinnamon
Pinch red pepper flakes
Clover honey, for sweetening
2 tablespoons finely chopped fresh mint, plus sprigs for garnish
1 tablespoon finely chopped fresh oregano
Finely grated fresh lemon zest
8 ounces Greek feta, patted dry and crumbled
6 pita breads, warmed, for serving
Special equipment: Wooden skewers, soaked in cold water for 2 hours

Steps:

  • For the shrimp: Prepare a charcoal grill for high direct heat. Skewer a few shrimp onto 2 skewers so the shrimp lay flat. Do the same with the tomatoes. Brush the skewers with canola oil and sprinkle with salt and pepper. Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side. Reserve the shrimp skewers to the side.
  • Heat a few tablespoons of olive oil in a large saute pan over medium heat. Cook the garlic and shallots until soft, about 2 minutes. Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes and sprinkle with salt and pepper. Bring to a simmer. Crush the tomatoes with a spoon. Cook until the sauce thickens. Taste; add some honey if the tomatoes aren't sweet. Sprinkle with salt and pepper. Stir in the mint, oregano and lemon zest.
  • Grill the shrimp until just cooked through and slightly charred, about 1 1/2 minutes each side. Remove the shrimp from the skewers and add to the tomato mixture. Toss the shrimp just to coat and transfer to a platter. Top the shrimp with the feta and mint sprigs and drizzle with olive oil. Serve with the pitas to dip in tomato juices.

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