Shrimp with Tomatoes & Feta

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My grandparents always had tons of fresh mint and tomatoes growing in their garden and feta was always on the table along with some olives and good wine.  Growing up half Cypriot I’ve always had a taste for Mediterranean food so for me the flavors in this dish are far from the normal especially with the addition of the salty feta and fresh mint.

A Mediterranean twist on Shrimp Marinara this Shrimp with Tomatoes and Feta has always been a favorite of mine.  I like to have it with orzo although any type of pasta, rice or even quinoa would work.  Another favorite way to eat it is with some toasted garlic bread.


It’s important to use the best chopped tomatoes for the best flavors.  Pomi USA uses fresh tomatoes ripened under the sun, cut into delicious chunks and packaged on location to bring to the table an inimitable taste and are grown from selected seeds cultivated in Northern Italy.  Fields are located at an average distance of 50 km from processing establishments to guarantee the freshest quality, in other word “local”.

Pomi USA tomatoes are 100% Italian, cultivated to respect the environment and the health of consumers, while bringing a burst of flavor to each dish.

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1 lb. jumbo raw shrimp, peeled and deveined

2 – 3 tablespoons extra virgin olive oil

1/2 cup yellow onion, finely chopped

2 cloves garlic, minced


1/4 cup fresh parsley, finely chopped

1 cup feta cheese, crumbled

1/4 cup fresh mint, roughly chopped

Cracked black pepper to taste

On the stove top heat 2-3 tablespoons of olive oil on medium high heat until hot but not smokey.  Add the onion and cook stirring occasionally until it becomes translucent and fragrant (about 3-4 minutes). Add the shrimp and garlic.  Cook the shrimp turning once 3-4 minutes so they just turn pink throughout.  Add the Pomi USA CHOPPED TOMATOES, mix well, bring to a simmer.  Let simmer for 5-7 minutes until flavors are combined and shrimp is cooked through.  Turn off the heat and sprinkle feta cheese over the top evenly.  Then garnish with fresh mint and cracked black pepper.  Serve with orzo, rice or quinoa.


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