Greek-style Shrimp with Tomatoes and Feta Cheese – Dana Shortt Gourmet

Greek-style Shrimp with Tomatoes and Feta Cheese


  • ¼ cup good quality extra virgin olive oil
  • 1 large sweet onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1 28 oz. can plum tomatoes, drained and chopped, juices reserved
  • ½ teaspoon dried oregano
  • 1 bell pepper, chopped into ¾ inch pieces
  • 1½ pounds medium-large shrimp, peeled and de-veined
  • ½ pound feta cheese (try the Greek feta cheese available at Vincenzo’s – it’s amazing!)
  • 2 tablespoons fresh mint, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • Freshly ground pepper to taste (salt is not necessary as the feta cheese is salty)
  • Warm pita bread and olives, for serving


  1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until soft but not browned.  Add the tomatoes, bell pepper and oregano.  Cook until thickened, about 8 minutes.  If the mixture seems too thick, add some of the reserved juices.
  2. Add shrimp to the sauce and cook 2-3 minutes until just pink.
  3. Pour mixture into a shallow casserole dish. Sprinkle with the feta.  Bake in a preheated 425 F oven for 12-15 minutes or until cheese melts.  Season to taste with cracked black pepper.  Sprinkle fresh herbs overtop. Serve with warm pita bread and olives (or over rice or pasta if preferred).