Ahhh… the wonder that is feta cheese. Granted DOP status, it is our favorite national cheese and we eat it with almost everything. Feta with vegetables, salad, meat… feta with french fries is amazing too, and we even dare combine it with watermelon. I never quite got that combination, although many people like it…
When it comes to the sweet and savory combination, I’d rather go with sesame crusted feta drizzled with honey.
Today though, I share with you another combination… feta and seafood. Shrimp to be precise. This is a classic island dish that my grandma has been making every summer.
– 1 kg big shrimp whole
– 3 cups fresh tomatoes blitzed in a processor
– 2 white onions chopped finely
– 1 fennel bulb chopped finely
– 200 gr feta cheese (fage is good outside Greece)
– 2 tbs chopped parsley
– 1 tsp sugar
– 1 garlic clove crushed
– salt pepper
-6 tbs olive oil
1. Bring 3 tbs of olive oil up to medium heat in a sauce pot and add the onion and fennel. Saute gently for about 10 minutes and then add the tomatoes and sugar. Season with salt and pepper and cook for a further 10 minutes until you have a sauce like consistency… like making a rough tomato sauce for pasta. Remove from heat and set aside.
2. Prior to cooking, remove the shell of the shrimp, but ensure to leave the heads. In a wide pan that can hold most of the shrimp in one layer add 3 tbs olive oil and bring heat up to medium/high. Add shrimp and garlic and saute stirring regularly for about 3 minutes until the shrimp turn pink. Remove from heat.
3. Preheat oven at 200°C. Arrange the shrimp nicely in a baking dish that can hold most of them in a single layer. Sprinkle on top the parsley and then top with the tomato sauce. Crumble the feta all over and bake for about 20 minutes until feta has started to turn golden brown and the sauce is not very runny.
4. Serve warm with some rice or french fries.
…for more recipes from us, check out our archives.