In a skillet heat extra virgin olive oil. As the oil shimmers add chopped onions and minced garlic. cook briefly.
Add can of diced tomatoes, squeeze lemon juice, and season with Kosher salt and black pepper. Add dried oregano, red pepper flakes and pinch of ground cumin. Simmer over low heat for 15-minutes
Add shrimps and cook for 5-7 minutes or until they are no longer pink (stir in intervals).
Garnish with Honey, crumbled Greek Feta Cheese and Chopped Mint leaves. Serve with Orzo or any crusty bread.
How to Store Greek ShrimpAllow this to cool down completely. Transfer this into an air-tight container. Refrigerate for 2-3 days. You can serve it at room temperature or just heat it until warm. Do not heat for too long or else the shrimp will turn "rubbery".
Do not overcook the shrimps. Overcooking them will turn them rubbery.
You can Bake it. For that cook this in an oven-proof skillet. Follow the recipe exactly until step 2. Add shrimps. Toss lightly. Add crumbled feta cheese. Bake in a preheated oven at 400F in the middle rack for 15-minutes. After that, turn to broil mode and broil on high for 1-2 minutes or until the feta turns golden brown.
Greek Shrimp with Tomatoes and Feta Cheese
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.
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