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Greek-Style Shrimp with Feta

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Serves: 4

A zesty shrimp dish with the accented with creamy feta cheese.


2 lbs. large shrimp, peeled and deveined

Olive oil

2 shallots, minced

2 garlic cloves, minced

1/3 c. dry white wine

1 14-oz. can plum tomatoes, drained and finely chopped, juices reserved

1 T. dried oregano or 2 T. fresh minced oregano

1/2 t. red pepper flakes

Kosher salt and black pepper, to taste

1/2 c. crumbled feta cheese

Minced parsley or fresh spearmint, for garnish


To Prepare

Season the shrimp with a little salt and set aside.  Heat a large saute pan to medium high and coat the bottom with olive oil. Add the shallots and saute until wilted, about 3 minutes. Add the garlic and saute for another minute until the garlic softens and becomes aromatic. Do not let the garlic brown.

Add the wine and tomatoes without their juice, followed by the red pepper flakes and dried oregano (if using fresh, wait until the end of cooking). Increase heat to high and bring the sauce to a boil. Reduce heat to medium and cook, stirring often, until the tomatoes start to break down, about 5 minutes. If sauce becomes too thick, add a little reserved juice from the tomatoes.

Add the shrimp to the pan and coat them with sauce. Cover the pan, reduce heat to low, and cook until shrimp are evenly pink, about 3 minutes. Remove from heat and add the feta, parsley or mint and oregano, if using fresh. Cover for a few moments until the cheese melts evenly. 

To Serve

Transfer shrimp and sauce to a platter. Serve with crusty French bread.

Pair with Bucci Verdicchio.

Eddie's Recipe Tip:

Turn this into a bruschetta appetizer by chopping the shrimp and tomatoes finer.