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Nutrition Facts
Serving Size 1 (291g) Recipe makes 6 servings
Calories 269
Calories from Fat 77		(28%)
Amount Per Serving		%DV
	Total Fat 8.6g	13%
	Saturated Fat 3.7g	18%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 248mg		82%
Sodium 456mg		19%
Potassium 540mg		15%
Total Carbohydrate 8.7g		2%
	Dietary Fiber 1.6g	6%
	Sugars 3.8g
Protein 34.8g		69%
detailed view... how is this calculated?

Greek Baked Shrimp with Feta

Recipe #25033 | 1¼ hours | 25 min prep | add private note

⁽⁵³⁾ RATE IT NOW Print Recipe

By: Sue L
Apr 12, 2002

This is a delicious recipe, and one I have enjoyed many times. It would make an excellent appetizer for entertaining as well as a great dinner idea!

SERVES 6 -8 (change servings and units)

Ingredients

2 lbs large shrimp, uncooked
1 medium sized onion, finely chopped
2 teaspoons extra virgin olive oil
1 cup chopped green onion
2 cloves garlic, crushed
2 cups diced peeled tomatoes
1/2 cup dry white wine or non-alcoholic wine
1/4 cup chopped flat leaf parsley
1/2 teaspoon dried oregano
salt
pepper
4 ounces fat-free feta cheese

Directions

1
Preheat oven to 450 degrees.
2
Remove shells from shrimp, leaving last segment and tail intact; remove vein.
3
Rinse and dry.
4
In a pan saute onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.
5
To the onions add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste.
6
Reduce heat, cover and simmer for 30 minutes until thickened.
7
Pour half the sauce into a shallow casserole, and arrange the shrimp on top.
8
Pour the rest of the sauce on, and sprinkle crumbled feta over the shrimp.
9
Bake at 450 degrees for 10-12 minutes or until prawns are pink and feta is lightly browned.
10
Garnish with remaining parsley and serve.

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Featured Reviews for This Recipe

From: BluEyedCookette

On Sep 21, 2009

Delicious served with thin spaghetti!

0 people found this review helpful

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From: Bethie2

On May 27, 2009

I made this recipe for the first time last Christmas, but was dissapointed with the results - it just wasn't tasty enough for me. Back to the drawing board about 2 months ago - added more oregano, parsley, garlic and threw in some dried mint also. This is now a staple in my recipe book and am making it for the 3rd time! Thanks for posting Sue!

2 people found this review helpful

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From: ChipotleChick

On Jul 23, 2002

This recipe is TO DIE FOR! My husband said it tastes like "Greek, Italian, and Cajun combined!" I took the tails off of the shrimp (kiddos don't like the hassle), and I served it as a main course with lemon rice pilaf and steamed broccoli. I made quite a bit, and there were NO leftovers! I also sauteed the onion in roasted garlic flavored olive oil. Yummy!

7 people found this review helpful

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From: wendylou

On Jul 24, 2002

Hi! I made this recipe for a greek diner party I was giving. It was a hit. The preparation was so easy.The taste was exceptional.The other couple wanted the recipe to take home. I loved the taste & the ease of everything involved.Your recipe was great keep up the good giving.I like to get.

5 people found this review helpful

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