An authentic Greek entree that is easy to make and makes you feel like you are in the Greek islands. My sister and I originally ate this dish at a restaurant in Santorini, Greece and went back 3 days in a row to order it again and analyze the ingredients so we could replicate it at home. It is easy to prepare ahead of time and stick in the oven so your cooking is complete before guests arrive! Serve over rice.

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Recipe Summary

prep:
20 mins
cook:
1 hr 45 mins
total:
2 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.

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  • Preheat oven to 250 degrees F (120 degrees C).

  • Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.

Nutrition Facts

369 calories; protein 35.6g; carbohydrates 14.5g; fat 14.9g; cholesterol 267.1mg; sodium 513.1mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/23/2008
This is an amazing dish! I made it and especially loved the mix of feta with lemon! I served it over rice with some crusty bread and a greek salad. My guests raved; and the best part is that the whole thing can be made ahead of time, so I didn't have to be toiling int he kitchen while my guests were at the house. Read More
(34)

Most helpful critical review

Rating: 3 stars
05/12/2012
This wasn't quite as good as I expected but maybe it's because I half cooked it at home and that finished it off at a friend's house when I arrived. When I reheated the leftovers I sprinkled a little dried basil over it and it really gave the dish a flavor boost. Read More
(4)
42 Ratings
  • 5 star values: 33
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/23/2008
This is an amazing dish! I made it and especially loved the mix of feta with lemon! I served it over rice with some crusty bread and a greek salad. My guests raved; and the best part is that the whole thing can be made ahead of time, so I didn't have to be toiling int he kitchen while my guests were at the house. Read More
(34)
Rating: 5 stars
06/11/2011
Outstanding! So FULL of flavor! I served this over whole wheat rottini. I didn't have time to bake so after I simmered the wine mixture for an hour I added the shrimp to the skillet and cooked until pink. Then I added the feta a simmered for 5 minutes more. This one is a keeper!! Read More
(12)
Rating: 4 stars
01/27/2012
The sauce was outstanding! The shrimp became overcooked. I will make this dish again, but I will cook the shrimp, sprinkle with the feta cheese and run it under the broiler for a few moments. Read More
(11)
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Rating: 5 stars
09/01/2010
OMG this recipe is out of this world! I made it for my husband and I and it is definitely one of our new favourites. I didn't cook it quite as long as the recipe suggests (I made it on a Tuesday after work) and pre-heated the oven to 325 (instead of 250) and only cooked it for about 20 minutes in the oven. Otherwise I followed the recipe pretty closely. You have to try it! The lemon at the end was the best!! Read More
(9)
Rating: 5 stars
08/26/2010
Oh my goodness! This is so flavorful!!! I followed the recipe exactly although I might not have cooked it quite as long for each part. This is the most delicious dish! I know some substitute chicken broth for wine but I don't think you can do this with this recipe. The wine makes the dish. I served it over orzo with crusty bread. Read More
(7)
Rating: 4 stars
08/09/2008
This was quite good. I'd give it 5 stars if it didn't take so long to make. I served it over Orzo and it had a wonderful flavor. Read More
(5)
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Rating: 5 stars
01/26/2009
Delicious! I didn't use cherry tomatoes but otherwise followed recipe pretty much as written. Served over pasta with steamed broccoli and homemade rosemary bread on the side. An easy but impressive meal! Read More
(5)
Rating: 3 stars
05/12/2012
This wasn't quite as good as I expected but maybe it's because I half cooked it at home and that finished it off at a friend's house when I arrived. When I reheated the leftovers I sprinkled a little dried basil over it and it really gave the dish a flavor boost. Read More
(4)
Rating: 5 stars
12/29/2010
Loved this just loved it. I think you could substitute less expensive meats to make a less pricey dish probably even tofu for vegetarians but definitely make it with the shrimp sometime! Read More
(3)
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