Greek Baked Shrimp with Feta

Revised 2018 Apr 18

8 servings


2 pounds shrimp, 31 - 40, peeled and deveined
1 large onion, finely chopped
2 teaspoons extra virgin olive oil
1 cup green onions, chopped
4 cloves garlic, crushed
4 cups plum tomatoes, peeled and diced
1/2 cup dry white wine
1/4 cup flat leaf parsley, chopped
1/2 teaspoon dried oregano
1 tablespoon tomato paste
water or stock
10 ounces baby spinach
4 ounces feta cheese


Preheat oven to 450°F.

Shell and devein shrimp. Rinse and dry.

In a pan sauté onion in oil until transparent, (adding a few drops of water if necessary), add garlic and green onion and cook 2 minutes more.

Add the tomatoes, wine, half the parsley, oregano, and salt and pepper to taste.

Reduce heat, cover and simmer for 30 minutes until thickened. Adjust with water or stock as required.

Pour half the sauce into a shallow casserole, and arrange half the spinach and the shrimp on top.

Spread the remaining spinach and sauce on, and sprinkle crumbled feta over the shrimp.

Bake at 450°For 10-12 minutes or until prawns are pink. Garnish with remaining parsley.

Best with fresh tomatoes if in season. If using canned add as little liquid as possible.Serve with bread to sop up juices.

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