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GreekAuthentic Cuisine

Garides me Feta

Serves 4 to 6 Entree seafood, Fish

Garides me Feta

Garides me Feta hails from the sunlit shores of Greece, where the sea's bounty meets the warmth of the Mediterranean kitchen. This dish is a staple in coastal tavernas, enjoyed as the waves crash onto the rocks and the sun dips below the horizon. The home version captures the essence of these moments, with olive oil poured generously and lemon always within reach, just as the family cooks do.

The flavors are a celebration of contrasts: sweet shrimp nestled in a rich, tangy tomato sauce, accented by the creamy saltiness of feta. A sprinkle of oregano and a touch of fine sea salt and black pepper complete the dish, bringing a taste of the Aegean to your table.

Ingredients

  • 700 gshrimp
  • 400 gtomatoes
  • 150 gfeta
  • 1onion
  • 80 mlolive oil
  • to finishoregano
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning the 700 g of shrimp. Peel and devein them, leaving the tails on for added flavor. Rinse under cold water and pat dry with paper towels to ensure they sear properly later.
  2. In a large skillet, heat 80 ml of olive oil over medium heat. Add 1 finely chopped onion and sauté until it becomes translucent and fragrant, about 3 to 4 minutes. This will form the aromatic base of your dish.
  3. Chop the 400 g of tomatoes into small cubes and add them to the skillet with the onions. Stir occasionally, allowing the tomatoes to break down and release their juices, creating a rich sauce. Cook until the mixture is thick and the tomatoes have lost their raw color.
  4. Season the tomato mixture with fine sea salt and black pepper to taste. This is your chance to adjust the seasoning before adding the shrimp, as the feta will also add some saltiness.
  5. Gently place the shrimp into the skillet, nestling them into the tomato sauce. Cook for 2 to 3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery.
  6. Crumble 150 g of feta over the shrimp and tomato mixture. Allow the feta to soften slightly in the heat, but not fully melt, maintaining its creamy texture.
  7. Finish with a sprinkle of oregano for a burst of herbal aroma. Taste the dish and adjust the salt if needed, keeping in mind the saltiness of the feta. Serve immediately, ensuring each portion has a bit of shrimp, sauce, and feta.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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