Shrimp with Tomatoes and Feta

Evan threw this dish together, revising it over the years. Eventually we discovered it’s a real Greek dish, but it was many years after he started fixing it that we ever found it on a menu. If you’re in a hurry you can skip peeling the tomatoes and trim a few minutes off the preparation time.

Makes 4 servings

1½ pounds large shrimp

Approximately 1½ cups dry white wine

3 tablespoons olive oil

1 cup diced onions

2 tablespoons dried oregano

15 plum tomatoes

½ pound feta cheese

¼ cup chopped fresh Italian parsley


1½ pounds large shrimp, peeled and deveined

in bowl and cover with

White wine

Let sit. In an oven-proof pan, saute

3 tablespoons olive oil

1 cup diced onions

over medium heat until soft, 4 to 5 minutes. Do not let the onions brown or burn. Add

15 plum tomatoes, peeled, seeded, diced

2 tablespoons dried oregano

and season with salt and pepper. Preheat the broiler. Continue cooking tomatoes until most of the liquid has been released, about 5 minutes. Don’t let the mixture dry out completely. Pour in the wine the shrimp have been soaking in and deglaze the pan. After the liquid has been reduced, add shrimps and cook, stirring, just until the shrimp are turning pink, about a minute or two. Remove from heat and sprinkle with

½ pound feta cheese, crumbled

Place under broiler until the cheese just starts to melt, about a minute or two.

Sprinkle with

¼ cup chopped fresh Italian parsley

and serve immediately, over rice.

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