Greek Shrimp with Tomatoes and Feta can either be served as an appetizer with pita chips or bread or as a main dish. It’s simple to make but there’s so much flavor. The recipe can be made start to finish in about 20 minutes. Gotta love that!
I use Tuttorosso Diced Tomatoes for this recipe. In my opinion they are the best tasting canned tomatoes on the market and I’m really excited they recently started making their diced tomatoes in a smaller 14.5-ounce can. These smaller cans are great for casseroles and dishes like this one where you want some tomato flavor but you’re making a smaller portion or tomatoes aren’t one of the main ingredients in the recipe.
Tuttorosso also makes a Petite diced tomato. I find these are great to use when you have kids who like the flavor of tomato sauce but will pick out the chunks of tomatoes. The smaller cut is much less noticeable but still adds plenty of fresh tomato flavor.
Tuttorosso Tomatoes are NON GMO project verified products and are produced in NON BPA lined cans. They are produced by a family-owned company that really takes pride in producing quality products.
They aren’t available everywhere so if you can’t find them at your local market, you can find Tuttorosso Tomatoes on Amazon.
In addition to tomato flavor, these delicious shrimp are also flavored with oregano, garlic, onion , a few kalamata olives, and lots of feta cheese.
Learn more about Tuttorosso tomato products on their website.
Greek Shrimp with Tomatoes and Feta
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1 !14.5-ounce) can Tuttorosso Diced Tomatoes
- 1 tablespoon Tuttorosso tomato paste
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1 tablespoon heavy cream
- 1 1/4 pounds medium fresh shrimp, peeled and deveined
- salt and pepper to taste
- 2 tablespoons chopped kalamata olives
- 1 (4-ounce) container crumbled feta cheese
- Heat olive oil in a medium pan. Add onion and cook until soft, about 5 minutes.
- Add garlic and red pepper flakes and cook 1 more minute.
- Add diced tomatoes, tomato paste, sugar, oregano, and heavy cream. Simmer for about 3 minutes.
- Add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 2 to 3 minutes.
- Sprinkle olives and feta cheese on top and serve.
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Disclosure: This is a sponsored post. I appreciate the opportunity to share products I love and use in my own kitchen. All opinions are my own.
10 thoughts on “Greek Shrimp with Tomatoes and Feta”
I’ve made this a few times and love it! Rave reviews each time I serve it. Wouldn’t change a thing.
I would like to make this for a pot luck where it will be difficult to re-heat snd keep warm. How do you think this dish would taste if served chilled from refrigerator or at room temperature?
Very delicious shrimp and very quick to make. I added 1/2 tsp salt and 1/2 tsp pepper.
Please add nutritional information
This was delicious! I added a splash of chicken broth and extra cream so we cold serve over angel hair pasta. Also threw in some mushrooms and spinach at the end. Husband loved it and thinks I’m a master chef 😉 This has great flavor and is a definite keeper. Thanks for sharing!
i always say I’m going to leave a review when I try a reeipe I really like and then I forget about it. I couldn’t let that happen this time. This recipe is fantastic! As long has you have peeled and deveined shrimp this recipe can definitely be made in 20 min and taste like you spent all day cooking. thank you for sharing!
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THIS DISH is DEEEElicious!… I served it over some egg noodles and it’s really to die for! The olives, feta and red pepper flakes give it just that right .. bang! Very good!
So happy you enjoyed it. I love the flavors in this recipe!
This looks DIVINE! Thanks for sharing.
Oh, wow! This looks so delicious! I have GOT to try it!