Greek Shrimp with Feta

(4 servings)

The very first time I made this dish, I was still in school. To this day it remains one of my favourite ways to prepare shrimp. It's quick and easy to make; especially if you use the frozen (already cleaned) raw shrimp.

I don't add salt to this dish because I find the addition of the feta makes it salty enough.

1 tbsp olive or canola oil

1 large onion, chopped
2 cloves of garlic, thinly sliced

4 Italian plum tomatoes, roughly chopped

freshly ground black pepper
1 tsp dried oregano, (optional)

1/2 cup dry white wine

2 tbsp tomato paste

1 lb shrimp, shelled and deveined

1/2 lb feta cheese, cut into small cubes

Heat the oil in a skillet over medium heat. Add the onions and garlic and saute until they soften. Add the tomatoes, ground pepper, oregano, wine and tomato paste. Cook over medium heat, stirring occasionally until the liquid evaporates, the onions and tomatoes soften, and the mixture thickens; 8 - 10 minutes.

Turn up the heat a bit and add the shrimp and cook for a minute or two, stirring all the while, then add the feta. Mix in gently and continue cooking until the feta is warm; another minute or two. Be careful not to overcook the shrimp.

Serve over rice or orzo.