Best Feta Shrimp Soup Recipes

FETA SHRIMP SKILLET

Feta Shrimp Skillet image

On our honeymoon in Greece, my husband and I had a dish like this one. I tried to re-create the flavors in this recipe when we got home. When I make it now, it brings back such wonderful memories. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/4 cup white wine, optional
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons minced fresh parsley
3/4 cup crumbled feta cheese

Steps:

In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened., Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.

Nutrition Facts : Calories 240 calories, Fat 8g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 748mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

ROASTED SHRIMP WITH FETA

Roasted Shrimp with Feta image

Provided by Ina Garten

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 tablespoons good olive oil, divided
1 1/2 cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs (see note)
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons

Steps:

Preheat the oven to 400 degrees.
Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.