Ingredients for Greek Tomato Shrimp And Feta
- 1 pound shrimp, peeled and deveined
- Olive Oil
- Garlic Cloves
- 1/2 cup onion, chopped
- 1/4 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Parsley
- 1 (28 ounce) can crushed tomatoes
- White Wine
- 4 ounces crumbled feta cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Greek Tomato Shrimp And Feta? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Greek Tomato Shrimp And Feta
- Bring a large pot of salted water to a boil. Add 1 pound of shrimp and cook for 1 minute, or until pink and opaque. Drain well and set aside.
- Preheat oven to 325°F (160°C). Lightly grease a 9x13 inch baking dish.
- Arrange the cooked shrimp in a single layer in the prepared baking dish.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add 2 cloves minced garlic, 1/2 cup chopped onion, and 1/4 teaspoon red pepper flakes. Cook until softened, about 5 minutes.
- Stir in 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute.
- Add 1/2 cup dry white wine and bring to a boil. Reduce heat and simmer for 2 minutes.
- Add 1 (28 ounce) can crushed tomatoes and stir well. Reduce heat to low and simmer for 8 minutes, or until the sauce has slightly thickened.
- Pour the tomato sauce over the shrimp in the baking dish.
- Top with 4 ounces crumbled feta cheese.
- Bake, uncovered, for 15 minutes, or until the feta is melted and bubbly.
- Serve immediately over rice or penne pasta, alongside a fresh salad and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
16g
Fat
26g
Carbs
2g
