Grilled Shrimp with Tomato and Feta Recipe

Name: Grilled Shrimp with Tomato and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds large shrimp (21 to 24), shelled and deveined; 1 pint cherry tomatoes, trimmed; Canola oil, for brushing the skewers; Kosher salt and freshly ground black pepper; Greek extra-virgin olive oil, for cooking; 3 cloves garlic, chopped; 1 shallot, chopped; 1/4 cup white wine; 2 teaspoons smoked paprika; Pinch ground cinnamon; Pinch red pepper flakes; Clover honey, for sweetening; 2 tablespoons finely chopped fresh mint, plus sprigs for garnish; 1 tablespoon finely chopped fresh oregano; Finely grated fresh lemon zest; 8 ounces Greek feta, patted dry and crumbled; 6 pita breads, warmed, for serving; Special equipment: Wooden skewers, soaked in cold water for 2 hours

Servings: persons

1 1/2 pounds large shrimp (21 to 24), shelled and deveined
1 pint cherry tomatoes, trimmed
Canola oil, for brushing the skewers
Kosher salt and freshly ground black pepper
Greek extra-virgin olive oil, for cooking
3 cloves garlic, chopped
1 shallot, chopped
1/4 cup white wine
2 teaspoons smoked paprika
Pinch ground cinnamon
Pinch red pepper flakes
Clover honey, for sweetening
2 tablespoons finely chopped fresh mint, plus sprigs for garnish
1 tablespoon finely chopped fresh oregano
Finely grated fresh lemon zest
8 ounces Greek feta, patted dry and crumbled
6 pita breads, warmed, for serving
Special equipment: Wooden skewers, soaked in cold water for 2 hours

1
For the shrimp: Prepare a charcoal grill for high direct heat.
2
Skewer a few shrimp onto 2 skewers so the shrimp lay flat.
3
Do the same with the tomatoes.
4
Brush the skewers with canola oil and sprinkle with salt and pepper.
5
Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side.
6
Reserve the shrimp skewers to the side.
7
Heat a few tablespoons of olive oil in a large saute pan over medium heat.
8
Cook the garlic and shallots until soft, about 2 minutes.
9
Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes and sprinkle with salt and pepper.
10
Bring to a simmer.
11
Crush the tomatoes with a spoon.
12
Cook until the sauce thickens.
13
Taste; add some honey if the tomatoes aren't sweet.
14
Sprinkle with salt and pepper.
15
Stir in the mint, oregano and lemon zest.
16
Grill the shrimp until just cooked through and slightly charred, about 1 1/2 minutes each side.
17
Remove the shrimp from the skewers and add to the tomato mixture.
18
Toss the shrimp just to coat and transfer to a platter.
19
Top the shrimp with the feta and mint sprigs and drizzle with olive oil.
20
Serve with the pitas to dip in tomato juices.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 pounds large shrimp (21 to 24), shelled and deveined, 1 pint cherry tomatoes, trimmed, Canola oil, for brushing the skewers, Kosher salt and freshly ground black pepper, and more.

Yes, Grilled Shrimp with Tomato and Feta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Shrimp with Tomato and Feta

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