Yesterday I prepared these Greek shrimps for dinner and my husband said: “We have to prepare them once a week!”
I had already prepared it a couple of times. But first, together with other dishes and the second time I was only with my daughter. Yesterday I made it a unique plate – as the original recipe suggests serving it with bread to be able to eat all the sauce without wasting it.
I called it Greek shrimps because I have slightly modified the recipe I was inspired by, seen on Starbooks. I reduced pepper, garlic and didn’t use a Greek distilled suggested there.
This is a very simple recipe. The hardest part is to cut the shrimps in a butterfly shape. I admit I buy frozen shrimps already cleaned that I just have to de-froze and cut.
Ingredients (for 2 as unique dish, 4 if served with other things):
- 17.5 oz shrimps
- 3 Tbsp extra virgin olive oil
- 1 small onion
- 2 garlic cloves
- 1 Tbsp tomato paste
- 4 ripe tomatoes
- 5.3 oz feta cheese
- Immerge tomatoes in boiling water for some minutes to facilitate peeling them. Then peel them and cut in small cubes.
- Mince onion and garlic. Put them in a large pan with extra virgin olive oil and let them soften.
- Add tomato paste and paprika. Cook a couple of minutes more and add tomatoes. Let them cook for 15/20 min. Add salt and pepper.
- Clean shrimps and cut them in a butterfly shape.
- Turn on the oven grill (if you don’t have it, regulate it to a very hot temperature).
- Put the tomato and its sauce in an oven large pan.
- Distribute shrimps over tomatoes and crumble feta over it.
- Cook for about 10 minutes or until feta is lightly browned and shrimps are done.
- Add parsley and serve hot.
- Buon appetito!