Shrimp in Tomato Sauce with Feta

Happy Meatless Monday! Here’s another great dinner option for your table on Meatless Monday. This Shrimp in Tomato Sauce with Feta cheese is a one pot meal bursting with Greek style flavors. The shrimp is sauteed with olive oil and a tomato sauce is created with shallots, garlic, oregano, white wine and a touch of heat with red pepper flakes. Everything is finished off with crumbled feta and parsley. I served with thick slices of a toasted baguette to sop up all of the sauce.

Shrimp in Tomato Sauce with Feta
Serves: 4
  • 2 pounds shrimp (size 16/20), peeled and deveined
  • Olive oil
  • ¼ cup shallots, minced
  • 2 tablespoons garlic, sliced
  • ⅓ cup dry white wine
  • ¾ teaspoon oregano
  • ½ teaspoon red pepper flakes
  • 1½ cup tomato sauce
  • Kosher salt and freshly ground pepper
  • 1 tablespoon flat leaf parsley, minced
  • ¼ cup crumbled feta
  1. Season the peeled and deveined shrimp with salt.
  2. Heat a large saute pan over medium-high heat. Add a generous amount of oil, roughly a quarter cup. Lay the shrimp out into the pan in a single layer (you may need to saute the shrimp in batches). Saute each side until the shrimp just begin to color. Watch the heat and make sure you aren't burning the oil. Remove the shrimp and set aside.
  3. Add the shallots and saute until translucent, then add the garlic. Season with salt and pepper. Add the oregano and the red pepper flakes followed by the wine. While the wine reduces, scrape up the shrimp bits and brown stuff from the bottom of the pan with a wooden spoon.
  4. Add the tomato sauce and bring it to a boil. Reduce the heat and let the sauce simmer for a few minutes to meld the flavors together. Taste the sauce and adjust the seasoning. I added a little more heat with the red pepper flakes.
  5. Add the shrimp, along with half the parsley, back to the sauce, and stir them into the sauce to rewarm them. Once the shrimp are warm, transfer to a platter and serve topped with crumbled feta and the remaining parsley.