I used all of the ingredients listed (except i used 1 minced garlic clove instead of the garlic powder) but followed a different prep method. First I used frozen peeled and deveined shrimp so I didn't need to boil them first and then peel them. So with that in mind I sauteed the onion (red onion) in olive oil till soft then added garlic. I added the crushed tomatoes and parsley and let it simmer on high until most all the liquid had evaporated. I then added the raw defrosted shrimp and cooked them for 3 mins in the tomato sauce. I then added a cup of white wine. This is where I would alter the recipe - 1 cup is too much liquid to add at this point as while the end result was tasty it was too watery - this dish shouldn't be soupy and with 1 cup of wine added that was the consistency I got. So after adding the wine and letting it simmer for a minute I added the feta and transferred the skillet to an oven preheated to 400F. I cooked the dish for a further 5 to 7 mins till bubbly and the feta slightly browned on top. All in all the taste was delicious but next time I will just start with 1/2 cup of wine and add more if necessary. Served with crusty bread it made a great supper and was surprisingly easy to make! I am also thinking of using a few shots of ouzo next time instead of the wine. NOTE: I did not add any stock as the recipe calls for and I agree with the previous reviewer that one shouldn't add it otherwise this recipe would be for soup!!!!!
I'd definitely reduce the "2 inches of water "- if I'd added the entire amount of shrimp stock, I'd have had soup. I only used a portion of the stock, then added 1 1/2 Tbsp. of cornstarch to thicken up a bit. Most of the flavour came from the feta cheese . The next time I'd add chopped kalameta olives along with some greek seasoning and fresh chopped tomatoes. Recipe does have great potential.
Delicious on toasted bread - bruschetta.
this was very good fast to make. I made a slight adjustment since I was out of metaxa so I replaced it with a TBL of ouzo which worked well I thought. I served it with olive oil lemon juice and oregeno potatoes
This is a wonderful dish! So simple to make but elegent in appearance! Can be served over Rice or Orzo as a warm meal on a cold winter here in New York! We also add some olives to keep the authentic greek tasting meal!
This was fantastic! I used 1/2 cup wine added chopped olives at the end with the feta and served over rice. I also used frozen large shrimp and did not have to de-head them...Lovely. I would make this again.
I think this recipe was awesome. I just didn't add all the feta cheese since I wanted to taste more the shrimp. I cooked it with some other Greek recipes and it was a hit w my family. Also I didn't pre boil the shrimp the shrimp I bought were already cleaned and I didn't have to do any of that. I just cook the shrimp directly in the sauce. Not for too long since shrimp cannot be overcooked.
This was really good. I didn't add the stock back in though and I used fresh garlic. This recipe is a staple for us.
I have been eating this dish for years under the pseudonym "shrimp Aegean ". My in laws make it sometimes for a special meal and it is served over pasta usually capellini or spaghetti. It is best with homegrown tomatoes!
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