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How To make Shrimp In Greek Tomato Sauce with Feta
1 1/2 lb Shrimp, peel and devein
1/2 c Clam juice or fish stock
1/2 lb Feta cheese, sliced 1/4"
-thick, or crumbled cheese 2 c Greek tomato sauce
GREEK TOMATO SAUCE:
3 tb Olive oil
1 Yellow onion, peeled and
-coarsley chopped 1 Clove garlic, minced
5 Very ripe tomatoes, cored
-and coarsley chopped -(about 4 1/2 cups) 2 tb Chopped parsley
2 ts Whole oregano
1 c Dry red wine
1 Can tomato sauce, 8 oz
1/4 ts Ground cinnamon
1/8 ts Allspice
Salt to taste Fresh ground black pepper Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet; saute onions and garlic together until transparent. Add tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, 20-25 minutes. Add remaining ingredients and cook another 20 minutes. Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups. Mix 2 cups of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or casserole. Cover with the sauce and top with the Feta. Place skillet on high heat and bring to a fast simmer, covered. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes. Uncover, stir cheese to mix and serve. May also be baked at 475 deg F, rather than cooked on the stove-top. Bake for about 15 minutes, uncovered, or until bubbly. Suggestions: Good served over spiral vegetable flavored pasta. Substitiue: Rock Shrimp, Scallops or Orange Roughy
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How to Make Shrimp Saganaki | Shrimp Greek Style
How to Make Shrimp (Garides) Saganaki
In this recipe I’m giving a traditional Greek shrimp recipe a special twist. I started making tomato sauce like this after the feta pasta craze that swept social media. It makes the sauce so much easier!
Serves 4 – 6
Ingredients
2 lb bag of frozen or fresh shrimp – peeled with tails on
4 pints of grape tomatoes
½ cup olive oil
1 cup all-purpose flour
1 tsp salt
1 tsp black pepper
½ tsp oregano
2 cups vegetable oil
1 2 ounce shot ouzo
½ lb high quality feta cheese
fresh parsley for garnish
Preheat the oven to 400 degrees F.
Add the tomatoes to a baking dish. Toss them with the olive oil, salt and pepper and oregano and bake them for 30 minutes, or they are collapsed and easily pressed down with a fork.
While the tomatoes are baking prepare the shrimp. Rinse and dry the shrimp and place them on a baking sheet lined with paper towels.
Sprinkle the shrimp with salt and pepper, then dip the shrimp in the flour and tap off the excess, return it to the lined pan.
Add the oil to a heavy bottom pan and bring the heat to medium high.
Working in batches, use tongs to add the shrimp to the hot oil carefully and cook them for about 2 minutes per side, when they are cooked they will be pink and lightly golden brown on all sides. Don’t overcook them or they will get tough and rubbery. When all the shrimp are cooked drain the oil out of the pan into a heat-safe container and set aside to cool.
Once the tomatoes are cooked remove them from the oven and press them down with a fork or potato masher until they form a chunky aromatic tomato sauce.
Bring the shrimp pan back to the stove and add all the shrimp into the pan. Pour the shot of ouzo into the pan and light it with a match, a flame will form, and the shrimp will sizzle. Let the shrimp cook until the alcohol has cooked off, about 20-30 seconds.
Add the tomato sauce to the pan, sprinkle the feta on top and stir everything together. It will make a nice creamy sauce.
Remove the pan from the stovetop and garnish it with parsley. Serve hot.
AZ Cooks: Garides Saganaki (Shrimp with Tomatoes & Feta)
Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce.
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This Shrimp in Tomato Sauce is the BEST Shrimp Recipe Ever!
shrimp recipe | easy shrimp recipe
Of all my shrimp recipes, this one is the easiest without compromising on taste! This 15 minute tomato garlic butter shrimp recipe is perfect shrimp dinner recipe. Try this simple yet incredibly delicious shrimp recipe once and you’re sure to make it over and over again.
DETAILED RECIPE ????
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White Ceramic Pan:
Grey Ceramic Pan:
Wok:
Stainless Steel Frypan:
Cast Iron Skillet:
Copper Saucepan:
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*RECIPE* (3-4 servings)
INGREDIENTS
1 lb/450g shrimp (peeled and deveined)
3 tbsp tomato paste OR 1/2 cup tomato purée
3 garlic cloves
3 tbsp butter
1 tsp paprika (sweet preferred)
1 tsp chilli flakes (divided)
1 tbsp neutral oil
Parsley/cilantro
Salt as needed
METHOD:
1. Marinate 1 lb/450g shrimp in 1 tsp paprika, 1/2 tsp chilli flakes, 1/4 tsp salt and set aside for 15 minutes. Skip salt if using salted butter
2. Mince 3 cloves of garlic. Finely chop parsley/cilantro/coriander for garnish
3. Set aside 3 tbsp tomato paste or 1/2 cup tomato purée. Tomato paste cooks fast and is the preferred option. Tomato purée can also be used but needs to be cooked down properly
4. Heat 1 tsp oil and 1 tbsp butter in a pan. The oil prevents butter from burning
5. Set flame to medium and sear shrimp for 1 minute per side. Don't overcrowd the pan or they won't sear well. Cook in batches and set aside
6. Set flame to low, add 2 tbsp butter, minced garlic, tomato paste (or purée) & 1/2 tsp chilli flakes
7. Add a pinch of salt if using unsalted butter. Cook gently until the tomato paste turns deep red and aromatic. If using tomato purée, cook until the oil separates
8. Add the seared shrimp and its juices. Stir and cook until its done (2-4 mins depending on the size)
9. Switch off the flame. Garnish with parsley or cilantro/coriander leaves
10. Serve with bread or a light salad
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Mediterranean Greek Feta sauce shrimp pasta
This is a tasty Greek Feta sauce shrimps pasta. Tomato sauce blended nicely with feta cheese with delicate tasteful white wine to deliver a Mediterranean but yet exotic pasta dish