Shrimp Santorini, Fresh Flavor From Greece

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Greek Shrimp Recipe

Shrimp Santorini Recipe

Shrimp Santorini

One of my friends grew up in Parga and throws dinner parties with the most exquisite food you can imagine. His dishes are fresh, cosmopolitan, and always delectable.

Chris travels internationally quite a bit and the meals he prepares are influenced by his Greek heritage and travel experiences. This Shrimp Santorini recipe is one of his signature dishes and a true testament to his culinary flare.

This succulent shrimp dish is flavored with fresh tomatoes, garlic, and a hint of Ouzo or brandy. Since it is topped with oozing feta cheese and served piping hot, be sure to have a loaf of crusty bread on your table to soak up all of its bubbly deliciousness.

Shrimp Santorini has a very rich, satisfying flavor and can be served on its own or over rice. This recipe serves four very generously, but actually could serve up to six — it is that rich.


Cooking Shrimp For Shrimp Santorini Recipe

Cooking Shrimp For Shrimp Santorini Recipe

Shrimp Santorini
From the Kitchen of Christos Chalkis

  • 2 lbs raw medium shrimp
  • 3 large ripe tomatoes, finely diced
  • 2 medium onions, diced
  • 5 TBS extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1/2 tsp sugar
  • 1 bay leaf
  • 4 oz Ouzo or brandy (optional)
  • 1 ½ to 2 cups water
  • 8 oz feta cheese, crumbled or sliced
  • salt and pepper to taste
  • flat leaf parsley, finely chopped for garnish
Baking Deliciousness Into Shrimp Santorini Recipe

Baking Deliciousness Into Shrimp Santorini

Yield: serves 4 as a main course.

Heat 3 tablespoons of the olive oil in a large pan over medium high heat. Add the onions and sauté until translucent. Add the tomatoes, garlic, bay leaf, sugar, salt, pepper, and the optional Ouzo or brandy. Heat until bubbly and then reduce the heat. Simmer for 30 minutes until the tomatoes soften and the flavors meld together.

While the tomatoes are simmering, peel and clean the shrimp.

Preheat the oven to 400°.

Add the water to the tomato mixture and stir. Bring the ragout to a boil and add the shrimp. Cook for 4 minutes.

Remove the pan from the heat and transfer the shrimp and tomato mixture to an ovenproof serving dish. Sprinkle the feta cheese over the top of the shrimp mixture. Drizzle with the remaining 2 tablespoons of olive oil. Place the dish in the oven and bake to golden, bubbly deliciousness.

Remove the dish from the oven and sprinkle with the fresh parsley.

Serve this Greek shrimp dish hot with crusty bread. Kalí óreksi!

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12 comments
Chaya
Chaya

Thanks for sharing this at Let's Do Brunch. I can't eat shrimp so I can't fully appreciate this dish but it looks delicious.

Torrie from Atlanta
Torrie from Atlanta

OMG! This was delicious!!! I looked like a superstar for my bf! What a cool website. Followed your instructions to a T and it was fantastic. Shared your site w/ my girlfriends. We're going to make your Sauteed Mushrooms & Roasted Cauliflower for our next book club. Tx!

Miz Helen
Miz Helen

Those shrimp look like they could melt in your mouth. It is great to have such an interesting friend. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen

Claudia
Claudia

Sounds so delicious, and I want to go there - Santorini. At least we can do the shrimp part.

Danielle
Danielle

This sounds delicious! My mouth is watering and it's only 10:30 am!!

Jennifer Haftl
Jennifer Haftl

Perfect for.....Italian Christmas seafood dishes. !! I'll give this to my sister...her husband is Italian, and they prepare a bountiful seafood feast on Christmas Eve. She will lovvvvvve this to bring to her in-laws. What do you think about mixing cheeses...softening the feta flavor? Also...what to do with the bay leaf, when some dislike that particular flavor but most love it ? Another terrific dish !! Thank you !!!!

Christy
Christy

Hi, Lisa. What a pleasant surprise!! Thank you for featuring my recipe and for visiting toolsforkitchens!

Christy
Christy

I'm so glad you liked the shrimp santorini, Torrie! Thanks for visiting toolsforkitchens! :)

Christy
Christy

Hi, Miz Helen! They really do melt in your mouth! :) Thanks so much for visiting toolsforkitchens each week. We enjoy seeing you here and hope you have a great week, too!

Christy
Christy

Yes, this would be a great addition to the Italian feast of fishes. The feta cheese in this recipe is very subtle. I'd remove the bay leaf before serving -- and no one will ever know! I'm so glad that you like the sound of this dish and hope you enjoy it as much as we do. Thanks for visiting!