My first stop at most parties is the appetizer table. Ninety percent of the time, the same dishes appear and most of them are not part of the Mediterranean Diet: crackers with 3 different types of cheese; chips with dip; a vegetable platter; kielbasa with mustard; deviled eggs; and of course shrimp cocktail. I used to love shrimp with tangy cocktail sauce, but I have had so much of it over the years that it’s lost it’s appeal. Luckily for us, Koula Barydakis has given us a traditional Greek shrimp recipe that made me love shrimp again! This recipe works as both an appetizer or as the main dish. When I have it for dinner I pair it with greens (horta) and potatoes and white wine. I think you will find this to be an amazing new way to cook shrimp that will add new flavor to both your parties and dinners.
Shrimp with Feta and Tomatoes (Crete)
- Prep Time
- Cook Time
- Difficulty Level Easy
- (4.3 /5)
- 8 ratings
- 1 large onion, sliced
- 1 red pepper, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 fresh tomatoes, cut into small cubes
- 1 pound medium sized shrimp, shells removed and de-veined
- 1/2 pound feta, cut into small cubes
- Salt and pepper, to taste
- In a large frying pan, sauté the onion, pepper, and garlic in olive oil for 5 minutes.
- Add the tomatoes. Simmer for 15 minutes.
- Add the shrimp and cook on medium heat for 10 minutes.
- Add the feta and simmer for 5 more minutes. Salt and pepper, to taste.
Koula Barydakis was born into a long tradition of eating and living Mediterranean on the Greek island of Crete. She is a chef who has worked in many of ...Read more about this chef..
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"The scientifically acclaimed “Mediterranean Diet” is presented at its best here, with the liberal use of olive oil and plenty of vegetable and fish dishes in addition to mezedes (appetizers), meat dishes, desserts, and pretty much every Cretan dish you can think of."