Shrimp with Tomatoes and Feta

Bowl with shrimp and tomatoes on a checkered tablecloth.

Shrimp with Tomatoes and Feta

Succulent shrimp in a zesty tomato sauce topped with tangy feta cheese! Start on the stove and finish in the oven for this restaurant quality recipe, that's so easy to make!

Course Main Course

Cuisine Mediterranean

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 587kcal

Equipment

Enamel Cast Iron Braiser

Ingredients

¼ cup olive oil
1 small onion finely chopped
3 cloves garlic minced
28 oz tomatoes canned
½ cup dry white wine
2 tbsp brandy
1 tbsp tomato paste
2 tbsp dill fresh, chopped
¼ teaspoon black pepper ground
2 lbs shrimp medium, peeled and deveined
8 ounces feta cheese

Instructions

Preheat the oven to 400.
Heat the oil in an ovenproof skillet over medium heat. Add the garlic and onion and sauté for about a minute. Add the tomatoes and their juices and cook for 5 minutes.
Stir in the wine, brandy, tomato paste, half the dill, and the pepper. Cook at a brisk simmer for about 10 minutes. The sauce should thicken.
Add the shrimp and cook stirring occasionally until they start to turn pink, about 2 minutes.
Crumble the feta over the top and place in the oven. Bake for about 3 minutes or until the feta has melted.
Top with the rest of the dill for serving.

Video

Notes

Dill - fresh is best. If you are using dried, use a teaspoon and add it when you add the wine, brandy and tomato paste.

Tomatoes - you can substitute about 6 medium sized tomatoes chopped for the canned. It's best if they are peeled, read How to Easily Peel a Tomato.

Nutrition