I found this recipe on the Cooking Channels Greek episode and it turned out as good as it looked on TV- plus it was super easy. I choose to make mine in a cast iron pan from start to finish since the pan can go straight into the oven. This dish made enough for dinner for two or three and would even make a great appetizer. If you can, try to buy a jar of Greek seasoning instead of separately buying all the spices below.
- 1/4 cup extra-virgin olive oil
- 1 white onion, chopped
- 1/2 teaspoon Greek Seasoning, recipe follows
- 1/2 teaspoon dried oregano
- 5 medium tomatoes, blanched, peeled and chopped
- Sea salt
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 8 jumbo shrimp, peeled and deveined
- 5 ounces Greek feta cheese, crumbled
- 1/4 cup kalamata olives
- Thick-crusted bread, for serving
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 teaspoon dried rosemary
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon sea salt
Preheat the oven to 350 degrees F.
Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until nearly translucent, about 5 minutes. Add the Greek Seasoning, oregano and tomatoes, and season with sea salt. Simmer until the sauce thickens slightly, about 15 minutes. Stir in the parsley and shrimp.
Transfer the shrimp mixture to a small baking dish (I kept mine in the cast iron pan). Top with the feta. Bake until the shrimp are cooked through, about 25 minutes. Add more Greek Seasoning and sea salt if desired. Garnish with the olives. Serve hot, with the crusty bread for dipping.