Feta Shrimp Skillet Recipe
- 1/4 teaspoon salt
- 1 teaspoon dried oregano
- 1 medium onion finely chopped
- 3/4 cup crumbled feta cheese
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 1/2 teaspoon pepper
- 2 cans (14-1/2 ounces each) diced tomatoes undrained
- 1/4 cup white wine optional
- 1 pound uncooked medium shrimp peeled and deveined
- 2 tablespoons minced fresh parsley
- Carbohydrate 3.38747202458587 g
- Cholesterol 197.3963506 mg
- Fat 8.84667201659648 g
- Fiber 0.251497671151745 g
- Protein 27.2715929472851 g
- Saturated Fat 4.70445135561881 g
- Serving Size 1 1 serving (151g)
- Sodium 483.44616407959 mg
- Sugar 3.13597435343413 g
- Trans Fat 0.894505610028681 g
- Calories 210 calories
Step-by-step
- In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened.
- Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened.
While traditional Mediterranean shrimp preparations often rely on delicate emulsions of olive oil and lemon juice, this variation builds a rich, acidic sauce using canned tomatoes and brined cheese. Feta adds distinct savory depth, but its high moisture and salt content demand precise temperature control during cooking and storage.
- Shrimp proteins contract rapidly above 140 degrees Fahrenheit, turning rubbery if held at a hard boil. Simmer the tomato base first to concentrate flavors, then add the shellfish during the final five minutes of cooking.
- Uncooked shrimp can be frozen for up to three months, but fully prepared seafood dishes degrade in quality when frozen due to the delicate cellular structure of thawed prawns.
- When reheating leftovers, keep the heat at medium-low and avoid covering the pan tightly to prevent the rendered dairy fats from breaking into an oily separation.
- If substituting dry white wine for the liquid volume, use varieties with high acidity such as Sauvignon Blanc to balance the natural sweetness of the canned tomatoes.
Proper heat management preserves the tender bite of the shellfish while allowing the dairy elements to soften into a cohesive sauce. Controlling the simmer prevents the proteins from tightening prematurely.
