Shrimp in Greek Tomato Sauce with Feta
Submitted by pebz18
Greek-style shrimp baked in a briny tomato sauce with clam juice and topped with crumbled feta cheese that melts into every bite. Just 4 ingredients and 40 minutes for a Mediterranean weeknight dinner.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis is Greek taverna cooking at its simplest and most satisfying.
Plump shrimp nestle into a tomato sauce spiked with clam juice for that briny, sea-kissed depth. A generous layer of feta cheese goes on top, then everything simmers (or bakes) until the sauce bubbles and the feta gets soft and creamy around the edges.
Four ingredients. That’s it. Serve it straight from the skillet with crusty bread for sopping up every last drop of that salty, tangy sauce.
Pro Tips
- This works beautifully on the stovetop or in the oven; the oven method gives you slightly more browning on the feta
- Use a good-quality block feta and crumble it yourself for the best texture and flavor
- Clam juice is the secret weapon here; it adds oceanic depth that plain broth can’t replicate
- Serve over orzo or with a simple Greek salad to round out the meal
Ingredients
Directions
Mix 2 cups of the sauce with the clam juice.
Place shrimp in the bottom of a heavy skillet or casserole.
Cover with the sauce and top with the Feta.
Place skillet on high heat and bring to a fast simmer, covered.
Reduce heat and cook until shrimp are cooked, or about 8 to 10 minutes.
Uncover, stir cheese to mix and serve.
May also be baked at 475 degrees F, rather than cooked on the stove-top.
Bake for about 15 minutes, uncovered, or until bubbly.
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