See more
Quentin Bacon Photo by: Quentin Bacon

Shrimp à la Grecque

Prep: 5 minutes; Cook: 20 minutes; Total time: 25 minutes.

Health SEPTEMBER 2010

  • Yield: Makes 4 servings (serving size: 1 1/4 cups)


  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 2 cups chopped fresh or canned tomatoes, drained
  • 1/2 cup dry white wine
  • 2 tablespoons finely chopped fresh flat-leaf parsley, divided
  • 1/2 teaspoon dried marjoram, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds large shrimp, peeled
  • 3 ounces feta cheese, cut into 1/2-inch cubes


1. Heat oil in a large skillet over medium heat. Add garlic; reduce heat to medium-low. Cook until garlic colors, stirring frequently. Add tomatoes, wine, 1 tablespoon parsley, marjoram, salt, and pepper. Cook over medium-high heat until sauce is the thickness of a light purée, stirring occasionally.

2. Add shrimp; cook until shrimp turn pink (about 5 minutes). Add feta, stirring gently (try to keep cheese from crumbling too much). Garnish with remaining parsley. Serve hot.

Nutritional Information

Amount per serving
  • Calories: 286
  • Fat: 13g
  • Saturated fat: 5g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 1g
  • Protein: 31g
  • Carbohydrate: 6g
  • Fiber: 1g
  • Cholesterol: 271mg
  • Iron: 5mg
  • Sodium: 604mg
  • Calcium: 174mg

Go to full version of

Shrimp à la Grecque recipe