Greek shrimp with tomatoes and feta
Juicy shrimp cook right in a garlicky tomato sauce under soft, melty feta, with bread for dunking.
- 30 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $3.72 a serving
- 250 calories
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- 4 cloves garlic, thinly sliced
- 1 can diced tomatoes, 14.5 oz, with their juice
- 1 lb raw shrimp, peeled and deveined, thawed if frozen
- ¾ cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- ½ lemon, cut into wedges (optional)
- 8 slices french bread, for dunking (optional)
From your pantry
- 2 tbsp olive oil
- ¼ tsp red pepper flakes
- 1 tsp dried oregano
- ½ tsp salt
Each serving has about 250 calories, 28 g protein, 7 g carbs and 14 g fat, and costs about $3.72 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No diced tomatoes? Crushed tomatoes work.
- No raw shrimp? Frozen raw shrimp works.
- No feta cheese? Goat cheese works.
- No fresh parsley? Cilantro works.
- No lemons? Limes work.
- No french bread? Sourdough bread works.
Steps
Tap an underlined word for a quick explanation.
Heat the oil in a large over medium heat. Add the garlic and red pepper flakes and for about 1 minute, .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heatTimer: 1 min
Pour in the tomatoes with their juice, add the oregano and salt, and .
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heat
Turn the heat to low and for 8 to 10 minutes, now and then, until the sauce a little.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Low heatTimer: 9 min
Tuck the shrimp into the sauce in one layer and scatter the feta over the top.
Cover the pan, turn the heat to medium and cook for 4 to 6 minutes, until the shrimp are pink and opaque and the feta is soft.
Medium heatTimer: 5 min
Dolly’s tip: No lid? A sheet pan laid on top traps the steam just as well.Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Scatter the parsley over, add a squeeze of lemon and serve straight from the pan with bread for dunking.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
