A classic Greek taverna favorite juicy shrimp simmered in a rich tomato sauce with feta, olive oil, and herbs. Perfect as a mezze or light main.

Prep: 10 minutes Cook: 15 minutes Serves: 2–3 (meze) / 2 (main)

Ingredients

• 400 g (14 oz) large shrimp, peeled & deveined (tails on optional)
• 3 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup dry white wine
• 1 cup crushed tomatoes (or good-quality canned)
• 1 tbsp tomato paste
• ½ tsp sugar (optional, balances acidity)
• ½ tsp dried oregano
• ¼ tsp chili flakes (optional)
• Salt & black pepper, to taste
• 100 g (3.5 oz) Greek feta, crumbled or sliced
• Fresh parsley or dill, chopped
• Optional finish: lemon zest or a squeeze of lemon

Instructions:

Pat the shrimp dry and lightly season with salt and pepper. In a wide pan, heat olive oil over medium heat and sauté the onion until soft, then add the garlic and cook briefly until fragrant. Deglaze with white wine and let it simmer until the alcohol evaporates. Stir in crushed tomatoes, tomato paste, sugar, oregano, and chili flakes, and simmer until the sauce thickens slightly. Add the shrimp to the sauce and cook just until pink, then scatter feta over the top, cover, and cook until the feta softens. Finish with fresh herbs, black pepper, and a touch of lemon zest if desired.