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
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.
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!
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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Mediterranean Shrimp with Olives, Tomatoes and Feta
Sheet Pan Greek Shrimp with Feta
- 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
- 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.