Garithas Me Feta (Baked Shrimp with Feta)


This is one of my favorite Greek dishes, and I have LOTS of them! It is a lighter version of the traditional Baked Prawns with Feta, by using all fresh ingredients. And it is super quick and easy, especially if you have a cast iron pan. From the burner to the oven, you’re good to go. Like most garden-to-table meals, the time consuming part is chopping all the vegetables, mincing the spices and shelling the shrimp. They never show that part in cooking shows or time-lapse cooking videos!

Baked Shrimp with Feta

1 lb fresh shrimp, peeled with tails on
1 tablespoon EVOO
1/2 onion, chopped
3 cloves garlic, minced
2 large tomatoes or 5 plum tomatoes, chopped
1 teaspoon oregano
1 teaspoon fennel seeds
2 teaspoons sea salt
1 teaspoons sugar
1 teaspoon black pepper
3/4 cup white wine
4 ounces feta cheese

Garnish with:
1 tablespoon fresh parsley
1 tablespoon minced scallions


Preheat your galley oven to reach at least 350º, 400º is even better. Peel the shrimp and set aside. Chop the onions and mince the garlic.


Heat the Extra Virgin Olive Oil in a cast iron pan. Add the garlic and onions and sauté until translucent.


Dice up the fresh tomatoes. It happened to be peak tomato season when I made this so I got some heirlooms for this feast as well. Just love that added color…


Add the chopped tomatoes to the pan and simmer for 5 minutes.


Add the oregano, fennel seeds, sea salt, sugar and black pepper. Let simmer for another 5 minutes.


Add the wine and let the sauce come back up to a simmer.


Fold the shrimp into the simmering sauce. Next dice the feta cheese.


Crumble the feta Cheese on top and pop into your preheated oven.


Bake for 15 minutes until shrimp are pink and cheese has melted. If you want a nice crispy top and have a broiler, light your broiler for the last 5 minutes, as I did here.


Garnish with parsley and scallions and serve nice and hot!


My favorite beverage with any Greek meal is Retsina, that Greek resin flavored white wine cured in pine barrels—although there are many who equate Retsina with turpentine. Maybe it’s an acquired taste!—But to me the flavor of Retsina, mixed with feta cheese and garlic, transports me to a seaside taverna in Chania. My happy place! Kalí óreksi!

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