Mama Mia! I love Greek food. I created this Greek Shrimp with Feta Cheese after attending our local Greek Festival. I try to go every Memorial Day weekend and one year learned to make Roasted Lamb. This recipe for “Carides Me Feta Ala Plaka” was inspired by a recipe that I found in their church family cookbook.
Enjoy this yummy Greek Shrimp with Feta Cheese recipe
- 2 LBS Shrimp shelled and deveined
- 1 Lemon squeezed
- 1 clove garlic minced
- 1 bunch scallions finely chopped
- 2 Tbs Italian parsley fresh, finely chopped
- 2 stalks celery finely chopped
- 1 16 oz can chopped tomatoes
- 1 tsp Oregano fresh, chopped
- 1 large tomato cut into wedges
- 1 cup clam juice
- 1 LB feta cheese crumbled
- ¼ cup extra virgin olive oil
- ½ cup white wine
- salt and pepper to taste
- Pour freshly squeezed lemon juice over the shrimp in a bowl and set aside.
- In a skillet, saute the scallions, garlic, celery, parsley, and chopped tomatoes in olive oil until tender.
- Reduce the heat and simmer for 20 minutes.
- Add the clam juice and cook for 5 more minutes and then remove from the heat.
- In another pan, saute the shrimp in butter. Add salt and pepper to taste and cook until they are pink.
- Pour the tomato sauce mixture into the bottom of an oven-proof casserole dish. Arrange the tomato wedges in the center of the dish (in a circle). Remove the shrimp from the skillet with a slotted spoon and spread the shrimp around the tomato covering the entire dish.
- Sprinkle oregano over the shrimp.
- Pour the white wine over the shrimp.
- Sprinkle the feta cheese over the shrimp and tomato.
- Bake at 400 degrees for 15 minutes or until the Feta is melted and serve.
Although I haven’t been to Greece yet, my daughter has been there twice. She studied on a Greek island during the summer when she was in college. Here she is with two good looking guys while they were having a toga party.
Have you been to a Greek Festival lately? What’s your favorite Greek dish? Please leave a comment below.