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Greek Shrimp Dish From Santorini

Greek Shrimp Dish From Santorini

  • Prep

    20 m
  • Cook

    1 h 45 m
  • Ready In

    2 h 5 m
Lisawas

Lisawas

An authentic Greek entree that is easy to make and makes you feel like you are in the Greek islands. My sister and I originally ate this dish at a restaurant in Santorini, Greece and went back 3 days in a row to order it again and analyze the ingredients so we could replicate it at home. It is easy to prepare ahead of time and stick in the oven so your cooking is complete before guests arrive! Serve over rice.

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Nutrition

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  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 267 mg
  • 89%
  • Sodium:
  • 513 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes, and wine. Bring to a simmer, then reduce heat to medium-low, and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
  2. Preheat oven to 250 degrees F (120 degrees C).
  3. Stir the shrimp into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the shrimp mixture into a shallow baking dish, and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.
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Reviews

TikiHead
30

TikiHead

7/23/2008

This is an amazing dish! I made it and especially loved the mix of feta with lemon! I served it over rice with some crusty bread and a greek salad. My guests raved; and the best part is that the whole thing can be made ahead of time, so I didn't have to be toiling int he kitchen while my guests were at the house.

Tara
12

Tara

6/11/2011

Outstanding! So FULL of flavor! I served this over whole wheat rottini. I didn't have time to bake so after I simmered the wine mixture for an hour, I added the shrimp to the skillet and cooked until pink. Then I added the feta a simmered for 5 minutes more. This one is a keeper!!

hannam
9

hannam

9/1/2010

OMG this recipe is out of this world! I made it for my husband and I and it is definitely one of our new favourites. I didn't cook it quite as long as the recipe suggests (I made it on a Tuesday after work), and pre-heated the oven to 325 (instead of 250) and only cooked it for about 20 minutes in the oven. Otherwise, I followed the recipe pretty closely. You have to try it! The lemon at the end was the best!!

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