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Sheet Pan Greek Shrimp with Feta

Simple and satisfying Greek style sheet pan supper with shrimp, feta, and fresh cherry tomatoes in a light savory wine sauce.

Sheet Pan Greek Shrimp with Feta

Sheet Pan Greek Shrimp with Feta

By Sue Lau | Palatable Pastime

My recipe of the day is for Sheet Pan Greek Shrimp with Feta. It is a slight variation of one I have been making for  years that is a definite family favorite.

Sheet Pan Greek Shrimp with Feta

I chose to use cherry  tomatoes in this, since my tomato plants outside are still  going  crazy and  if I don’t find ways to use them, I will  soon be overrun. Already I have been making  several  recipes using those,  drying them at   breakneck speed, plus popping them  like candy.  They make great snacks.

Easy Sheet Pan Meal

I also did this in a  sheet pan- albeit a small one  (since I am  using the  broiler in my breville Smart Air toaster  oven,  and it uses smaller pans). But you can do this in a  larger sheet pan as well as in a full size oven. It will just spread out more.

Unless you  opt to double the recipe- as this one will serve 2-3 adults (more like two adults and one kid). But if you double the recipe on a larger pan and use the regular broiler oven,  it will serve a solid five people.

In a Bowl  or  on  Pasta- Your Choice!

Again, unless you choose to serve this on top of something like angel hair pasta (as I sometimes like to do) as that naturally extends the recipe to about 4 instead of 2-3. There are ways of stretching meals!

Sheet Pan Greek Shrimp with Feta

But I just served these in  bowls with some  bread I popped under the broiler  as  the shrimp  came out.  I’d  have served this on   pasta except I just made some seafood chow mein the other day and really don’t want to overdo  it with the noodles. Plus,  I had that fantastic bread (artisan sourdough)  and I just love it, especially dunking it into the pan juices.

It’s Pretty Substantial

If I did serve anything else with this (and honestly I did not), it would probably be a couple of  small salads. I’d go with chopped romaine,   more of the cherry tomatoes, cukes, scallion, kalamata olives and feta cheese with my Greek vinaigrette. I love salads and they will round out any meal.

What’s For Dessert?

No dessert per se today as I am  working on  finishing my  Buckeye popcorn (the chocolate is setting up  in the kitchen) and  you will see that on Saturday for a peanut butter blogging event. Unless the world suddenly comes to an end. I might nibble on a  piece of that to see  how it turned out but as a rule, I don’t eat a lot  of sweets.

Cooking is My Reward

I make a lot of sweets. But I also feed family and friends. Don’t get me wrong.  I love sweets. They just don’t love me. But no reason  for everyone else to  suffer. And  cooking for others is my pleasure.

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Sheet Pan Greek Shrimp with Feta

Prep Time15 mins
Cook Time12 mins
Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: Feta, Fresh Cherry Tomatoes, shrimp
Author: Sue Lau

Equipment

  • Broiler

Ingredients

  • 1 pound large or jumbo shrimp peeled and deveined
  • 1/2 cup chopped onion
  • 2 tablespoons chopped garlic
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 2 cups halved fresh cherry tomatoes
  • 2 scallions sliced
  • 2 tablespoons diced pimientos
  • 1/2 cup dry white wine sauvignon blanc or chardonnay
  • 8 ounces cubed Feta cheese
  • salt and black pepper
  • 1-2 tablespoons chopped fresh Italian parsley
  • drizzle of olive oil

Instructions

  • Clean the shrimp and set aside.
  • Heat the oil in a small skillet and saute the onion, garlic and oregano until the onion softens.
  • Stir in the cherry tomatoes, scallions and pimientos and cook about half a minute.
  • Add the wine and cook about a minute more.
  • Place the shrimp on a small baking sheet.
  • Spoon the tomato sauce over them.
  • Scatter the feta cheese cubes about and turn the tomatoes cut side down as you can.
  • Season with salt, black pepper and a drizzle of oil.
  • Place under the broiler for 12-14 minutes or until the cheese is browned.
  • Watch it like a hawk as I don't trust your broiler any more than I do mine- they all have their own evil personalities.
  • You'll know when it's done- I like the cheese browned a good bit as it tastes better that way.
  • Serve in bowls with bread to soak up the pan juices or over pasta if you prefer.

Notes

From the kitchen of palatablepastime.com

Sheet Pan Greek Shrimp with Feta

And from Blogging Friends:

Greek Coconut Cake

Simple Greek  Pasta Salad

SImple Greek Pasta Salad by The Baking Fairy

Bastounakia

Galaktoboureko

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