Wild Shrimp with Feta Tomato Sauce and Jasmine Rice

The key to a great meal on a weeknight is one that does not taste like it was made in less than 20 minutes.  I like to make meals for my family and peersonal chef clients that taste just like one that you can get at a fine restaurant but without the steep price tag.  Wild Shrimp with Feta Tomato Sauce with Jasmine Rice is a stellar recipe with complex flavors with a minimal amount of effort on the cook's part.

I came across the recipe on the Fine Cooking magazine website.  I made a few adaptations (I cooked the entree entirely in a  large saute pan and served it with jasmine rice instead of chickpeas) and this quick, one dish meal was on the table in no time.

A bonus of this dinner is that it can be made ahead of time and reheated gently in your microwave at dinner time.  To heat on 70% power for 1 minute and continue heating at 30 second intervals until heated through. I like to package meals for my refrigerator in reusable glass dishes; just doing my part to help save the environment and they make your storing neat and easy.

Wild Shrimp with Feta Tomato Sauce with Jasmine Rice

Adapted from a  recipe  in Fine Cooking magazine.  Wild shrimp was used in this recipe and is more and more readily available in your grocery's freezer or at your local fish market.

4 servings

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 can (14 1/2 ounces) fire roasted tomatoes, diced
1 1/4 pounds large sized shrimp, peeled and deveined
1/4 cup fresh parsley, finely chopped
1 teaspoon dried dill
3 ounces feta cheese (about 2/3 cup, crumbled), plus more for sprinkling on top

1 1/4 cups jasmine rice, cooked to package directions and kept warm

Heat olive oil in a large saute pan over medium high heat. Add onions and saute until softened, about 3 - 5 minutes. Add garlic and saute until fragrant, about 30 seconds more.

Add the tomatoes and bring the sauce to a simmer. Reduce the heat to medium and let simmer for 5 minutes. Add the shrimp and continue simmering until the shrimp are just cooked through, about 4 - 6 minutes. Add the herbs and feta cheese and stir to combine. Season to taste with salt and pepper.

Serve immediately over hot jasmine rice and sprinkle with extra cheese if desired.



Robin Sue said...

I agree, dinner has to be super fast and delicious this time of year. I am so busy and need these kind of recipes. Thanks Amy!

MaryBeth said...

Life has gotten so busy that we all need good quick and easy recipes. This is a real winner!

teresa said...

this looks awesome, love the feta!

Diane Lestina said...


Try this with dried cilantro (from Penzeys) instead of dill - really nice~

amycaseycooks said...

teresa - I love how feta adds so much flavor to this dish.

diane - thanks for the suggestion. I am putting in a Penzey order and will add cilantro to my list.

Julie said...

This looks fantastic AND fast- love it! Aren't those fire roasted tomatoes great for quick dishes? Lots of flavor.

Jessie said...

Shrimp! This sounds absolutely delicious!

Biz said...

I love feta cheese so I am all over this! :D