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Shrimp with Tomatoes & Feta

 Shrimp with Tomatoes & Feta
Any recipe that is special enough for company, but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices. —Susan Seymour, Valatie, New York
6 ServingsPrep/Total Time: 30 min.


  • 3 tablespoons olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, minced
  • 6 plum tomatoes, chopped
  • 1/2 cup white wine or chicken broth
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon sweet paprika
  • 2 pounds uncooked large shrimp, peeled and deveined
  • 2/3 cup crumbled feta cheese
  • 2 teaspoons minced fresh mint
  • Hot cooked rice


  • In a large skillet, heat oil over medium-high heat. Add shallots and
  • garlic; cook and stir until tender. Add tomatoes, wine, oregano,
  • salt, pepper flakes and paprika; bring to a boil. Reduce heat;
  • simmer, uncovered, 5 minutes.
  • Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn
  • pink. Stir in mint. Serve with rice. Yield: 6 servings.
Nutritional Facts: 1 cup (calculated without rice) equals 261 calories, 11 g fat (3 g saturated fat), 191 mg cholesterol, 502 mg sodium,

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Shrimp with Tomatoes & Feta (continued)

Nutritional Facts: 8 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.