Shrimp with Tomatoes, Oregano and Feta

  • Active Time 20m
  • Total Time 30m
  • Rating ****

Serves 4

This dish is served at seaside tavernas all over Greece. The shrimp can be sauteed and dressed with the tomato sauce up to 4 hours in advance. At serving time, sprinkle on the feta cheese and slip under a broiler or into an oven. Serve with plenty of crusty bread for capturing the delicious juices.


  • 1 1/2 pounds large shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • 4 tablespoons olive oil
  • 1 small yellow onion, chopped, or 6 green onions, chopped
  • 4 cloves garlic, finely minced
  • Pinch of ground cayenne pepper, optional
  • 2 tablespoons dried oregano
  • 1 1/2 cups tomato sauce or 4 large tomatoes, peeled, seeded, diced
  • Pinch of sugar, if needed
  • 1/2 pound feta cheese, crumbled
  • 1/4 cup chopped fresh Italian parsley


Preheat an oven to 450 degrees F or preheat a broiler or grill.

Sprinkle the shrimp with salt and black pepper. In a large sauté pan over medium-high heat, warm 2 tablespoons of the olive oil. Add the shrimp and sauté, stirring briskly, until pink and beginning to curl, 2-3 minutes. Using a slotted spoon, transfer the shrimp to 4 flameproof ramekins or small gratin dishes, distributing them evenly.

In the same pan over medium heat, warm the remaining 2 tablespoons olive oil. Add the yellow onion or green onions and sauté until tender, about 8 minutes. Add the garlic, cayenne (if using), and oregano and sauté for 2 minutes longer. Add the tomato sauce or diced tomatoes and simmer until thickened slightly, about 2 minutes longer. Add the sugar if the tomatoes are not sweet and season to taste with salt and black pepper.

Pour the sauce over the shrimp, dividing it evenly. Then sprinkle the feta over the tops. Bake or broil until the cheese melts, 5-8 minutes if baking or 3-5 minutes if broiling.

Sprinkle the shrimp with the parsley and serve hot.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2162

nutrition information per serving

497 calories; 29g total fat; 309mg cholesterol; 1444mg sodium; 15g carbohydrates; 3g fiber; 45g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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