This versatile Greek Shrimp recipe can be made as a main dish or as an appetizer. I made a double batch of this recipe one night when I was hosting my book club. I needed to made appetizers to serve to book club but also needed to feed my family dinner before my guests arrived. This dish was the perfect solution. I made a double batch; I served one batch to my family over pasta, and stored the second batch in the refrigerator until I was ready to bake it for book club.
(Prep Time: 25 minutes. Baking Time: 12 minutes)
2 teaspoons, olive oil
1 medium onion, diced
1 cup chopped green onions
2 garlic cloves, minced
2 cups diced tomatoes (canned or fresh)
½ cup white wine (any type will do)
¼ cup Italian flat parsley (not curly)
½ teaspoon dried oregano
¼ teaspoon salt and pepper or to taste
2 pounds raw shrimp, peeled and deveined
4 ounces, crumbled feta cheese
1. Heat oil in a skillet on medium heat.
2. Add both type of onions and garlic. Sauté until tender
3. Add tomatoes (drain the tomatoes if using canned), wine, half of the parsley, oregano, salt and pepper and simmer on low for 15 minutes.
4. Pour half of the wine sauce in the bottom of a casserole dish
5. Rinse and drain shrimp (if using frozen shrimp, the shrimp should be defrosted). Place shrimp on top of the sauce in the casserole dish
6. Pour the rest of the wine sauce over the shrimp and sprinkle the feta on top
7. Bake at 450° for 10-12 minutes or until shrimp turns pink and sauce is bubbly.
8. Serve over angel hair pasta or rice and garnish with the remaining fresh parsley
Serves: 6 as an entrée
Ratings and Reviews
I made your Greek shrimp a few nights ago and it was so delicious and easy. My boyfried and daughter both gobbled it up and said it looked like it belonged on a magazine cover. Thank you so much for sharing you dinner ideas. I love your site!!
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