Shrimp with Feta

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1 hour 6 Servings Print RecipeEmail Recipe


1⁄2cupolive oil (divided)
1largeonion (finely chopped)
2cuptomatoes (peeled, seeded, chopped - or two 28 oz. cans of plum tomatoes drained and chopped.)
1⁄3cupdry white wine
1⁄3cupitalian parsley (chopped)
2teaspoongarlic (minced)
2 1⁄2poundmedium shrimp (peeled, deveined)
2tablespoonlemon juice
3smallfresh, ripe tomatoes (thinly sliced)
1⁄2poundgreek feta cheese (coarsely crumbled)
  black pepper (freshly ground)


Heat 1/4 cup of the oil in large deep noncorrosive skillet over medium heat to rippling. Add onion; saute, stirring occasionally, until softened, about 5 minutes. Add chopped tomatoes, wine, parsley, garlic, and salt and pepper to taste; cook, stirring frequently, until sauce thickens, about 20 minutes. Set aside, off heat; you should have about 2 cups.

Heat oven to 375F.

Heat remaining 1/4 cup oil in large skillet over high heat until fragrant. Add shrimp, saute, tossing just until pink, 1 1/2 to 2 minutes. Transfer to large bowl; toss with lemon juice.

Spread 1 cup of the sauce evenly over bottom of a 12" x 9" baking pan. Arrange shrimp in even layer over sauce. Spread remaining 1 cup sauce over shrimp. Arrange tomato slices over sauce; sprinkle with feta. Bake until feta begins to melt; 13 to 15 minutes. Serve hot.

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