Shrimp with Tomatoes and Feta

Most seafood recipes are slightly out of my comfort zone. I enjoy both fish and shellfish, but don’t cook them very often. This shrimp recipe was as simple as it seems, although it was difficult to determine if the shrimp had turned pink while simmering in a red sauce. The only change I would make is to add the feta just before serving so it does not get lost in the recipe.

2 t olive oil
1 medium onion, sliced thinly
1 t minced garlic
1 (14.5 oz.) can diced tomatoes
1 (6 oz.) can tomato paste
1/2 c. water
1/3 c. finely minced fresh flat leaf parsley
1 lb. shrimp, peeled
6 oz. fat free feta cheese

Heat oil in a frying pan over medium heat. Add onions, and cook for 10 minutes. Add garlic, and cook for 5 more minutes. Add tomatoes, tomato paste, and water, and simmer sauce for 15 minutes. Add parsley, shrimp, and feta cheese. Cover and simmer until shrimp is cooked.

3 thoughts on “Shrimp with Tomatoes and Feta

  1. Kerry – To make you more comfortable with shrimp, a couple tips: they cook quickly (4-6 minutes); even when in a red sauce it should be apparent when they’re no longer blue. -Susan


  2. Susan – wow, I definitely overcooked those poor shrimp, thanks! I’ll keep a closer eye on them next time. Nancy – this would have been perfect over whole wheat linguini, but rice would do in a pinch! It’s a bit too rich to eat as a stew.


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