Crevettes À La Feta / Shrimp With Feta Recipe

Prepare aromatics

Heat a 10-inch skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter melts and begins to sizzle, add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent and soft but not browned.

Add 3 teaspoons minced garlic and 1 tablespoon tomato paste. Cook, stirring constantly, 30–45 seconds until fragrant and the paste darkens slightly.

Pour in 60 ml (about 1/4 cup) dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.

Stir in the 14 oz crushed tomatoes, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon lemon zest. Bring to a gentle simmer, reduce heat to low and cook 8–10 minutes to thicken slightly and marry flavors. Taste and adjust seasoning.

While the sauce simmers, pat 12 large shrimp dry with paper towels and season very lightly with a pinch of salt and pepper.

Increase the skillet heat to medium-high. Nestle the seasoned shrimp into the simmering tomato sauce in a single layer. Cover and cook 2–3 minutes, then uncover and flip the shrimp. Continue cooking until shrimp are opaque and just cooked through, 1–2 more minutes (total cooking time ~3–5 minutes depending on size). Do not overcook.

Lower heat to low. Crumble 150 g feta over the shrimp and sauce in an even layer. Cover the skillet and let sit 2–3 minutes until feta softens and begins to warm through; it will not fully melt but will become creamy and marry with the sauce.

Stir in 1 tablespoon fresh lemon juice, and sprinkle 2 tablespoons chopped parsley and 1 tablespoon chopped basil (if using). Taste and adjust with a small pinch more salt or pepper if needed.

Drizzle 1 teaspoon extra-virgin olive oil over the top, garnish with a few additional parsley leaves, and serve immediately from the skillet.

Serve with 8 slices crusty bread or crostini for dipping and 4 lemon wedges on the side. Encourage diners to scoop sauce, melted feta and shrimp onto bread.