Best Athenian Shrimp In Tomato And Feta Sauce Recipes

ATHENIAN SHRIMP IN TOMATO AND FETA SAUCE

Athenian Shrimp In Tomato And Feta Sauce image

Make and share this Athenian Shrimp In Tomato And Feta Sauce recipe from Food.com.

Provided by Dannielle

Categories Greek

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 medium onion, chop
1 clove garlic, mince
28 ounces canned tomatoes
1 can puree sauce (Thick)
6 ounces tomato paste
1/4 cup dry wine or 1/4 cup vermouth
2 tablespoons parsley, chop
1 teaspoon dried oregano
1/4 teaspoon fresh ground pepper
1 1/2 lbs medium shrimp, peel,devein
2 ounces feta cheese, 1/4 " cubes

Steps:

Heat oil and add the onion and garlic.
Cook, stirring often, until the onion is softened, about 4 minutes.
Transfer to a 3-1/2 qt slow cooker.
Add the tomatoes with their puree, the tomato paste, wine, parsley, oregano and pepper.
Cover and cook for 6 to 8 hours on LOW.
Increase the heat to HIGH and add the shrimp.
Cook just until the shrimp are firm and have turned pink, about 15 minutes.
Stir in the feta cheese and serve immediately.

Nutrition Facts : Calories 413, Fat 12.3, SaturatedFat 3.8, Cholesterol 344.7, Sodium 1146.8, Carbohydrate 21.9, Fiber 4.3, Sugar 12.7, Protein 41.5

BAKED SHRIMP IN TOMATO FETA SAUCE

Baked Shrimp in Tomato Feta Sauce image

This is a fantastic recipe! I love this, and it's a wonderful mixture of fresh herbs and succulent shrimp. Each ingredient has it's own flavor, but when all put together makes for a wonderful mixture of infused flavors.I know you will love this! *Note that there are cooking and baking times, the baking times are 10-12 min. and the cooking times are approx. 10 to 20 min. ** I use my hands to break up the whole tomatoes, and I just pinch off the little, tough stem ends and toss them. You could use the same ammount o diced tomatoes, but I don't recommend them. If you open a can of whole tomatoes and pour them in bowl, side-by-side with the diced tomatoes, you would see a big difference. The whole ones will look bright red, while the diced ones appear pale. I always use the whole tomatoes whenever I can.

Provided by FLUFFSTER

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 (28 ounce) can whole tomatoes, chopped
1/4 cup minced fresh parsley
1 tablespoon minced fresh dill or 1 teaspoon dried dill
1 1/2 lbs medium sized raw shrimp, peeled and deveined (can leave tails on)
1 pinch salt, more to taste
1 pinch black pepper, more to taste
3 ounces feta cheese (about 2/3 cup, crumbled)

Steps:

Preheat oven to 425°F Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.
Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.
Serve immediately. Serve with crusty French or Italian loaf bread, pasta, a simple salad, or you may use rice.

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