Recipe: Greek Style Shrimp and Feta


This recipe is awesome. I made this for The Russian when we first started dating, and I’m still making it. Every so often he’ll get a gleam in his eye and ask me to make him this dish. It’s that memorable.
It’s also that simple. Juicy shrimp, salty feta, and a hearty tomato sauce is a perfect quick meal with a baguette and a simple salad on the side. This will definitely be a great springtime recipe, so snatch it up, guys. A big thanks to Emril for the great original recipe, which I simplified even more and changed a few ingredients.


Minced garlic [.50 cents]
2 14 oz cans diced tomatoes in juice [$3]
Clam juice [$2]
Fresh oregano [$2]
1 small can capers [$2]
Feta [$3]
1 lb shrimp [$8]
1 lemon [.50 cents]
A baguette and simple salad, for serving


Preheat oven to 450.

Heat olive oil in a pot over medium heat. Add the garlic and cook until fragrant, then add the tomatoes, minced oregano, salt, pepper, crushed red pepper, a half cup each capers and clam juice, and a squeeze of lemon. Let cook and flavors marinate for 10 minutes or so.

While the sauce is cooking, heat olive oil in a pan and cook shrimp until just pink, just for a minute or so. They will finish cooking in the oven. Once the sauce has thickened a little, add it to an oven proof dish and nestle shrimp on top. Then add a few handfuls of feta, until the top is nicely covered but not totally covered. Feta doesn’t melt that easily, so think of it more like adding salt than melty cheese.

Place dish in oven for 10 to 12 minutes, or until shrimp is cooked through. Serve with crusty bread and a salad and imagine you’re eating this somewhere on the Mediterranean seaside. That’s what I’m doing.


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