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Shrimp with Feta Cheese and Tomatoes


  • 1 bunch green onions diced or chopped
  • 4 T. fresh chopped parsley or about one Tbs. of dried
  • 4 T. extra virgin olive oil
  • 2 14.5 oz. cans Italian-style tomatoes drained
  • Salt and pepper to taste
  • 2 cloves garlic minced (can also use dried garlic powder to taste)
  • 1 C. clam juice or vegetable broth
  • 2-3 lbs. frozen cooked shrimp, tails removed
  • ½ C. melted butter
  • ½ C. dry white wine
  • 1 T. dried oregano or to taste
  • 8-12 oz. crumbled sheep’s milk feta cheese


  • Preheat oven to 350 degrees. Cook green onions and parsley in oil in a hot skillet over medium heat, stirring constantly until onion is tender. Stir in tomatoes and next three ingredients; bring to a boil. Reduce heat and simmer for about five minutes so sauce becomes thickened. Add clam juice or stock to vegetable mixture and cook five more minutes. Pour mixture into a rectangular or oval baking dish.
  • Remove tails from frozen shrimp (no need to defrost or you can run shrimp under cold water). Spoon shrimp into baking dish over the tomato sauce and drizzle butter over shrimp and then sprinkle with wine, oregano and cheese. Bake in oven for 20-30 minutes until hot and bubbly. Serve with crusty French bread and a green salad. Serves 4-6. Recipe can be doubled or tripled.