Shrimp Feta Stew



1/4 cup olive oil

2 leeks sliced vertically and then into half moon shapes, or onions

2 cloves garlic, minced

3 cups diced tomatioes with their liquid (two 14 1/2 ounce cans)

2/3 cup dry white wine

1 teaspoon dried oregano or 3 tablespoons of fresh

1 1/2 teaspoons salt

1 3/4 pounds large shrimp, shelled

1/4 teaspoon fresh ground black pepper

1/4 pound feta cheese, cut into 1/4 inch cubles or just buy the crumbled variety

4 tablespoons chopped flat leaf parsley




  • In a large saucepan, heat the oil over moderately low heat. Add the leeks and cook, stirring occasionally, until transparent, about 5 minutes. Add the garlic and cook, stirring, 30 seconds longer.
  • Raise the heat to moderate and add the tomatoes with their liquid, the wine, oregano, and salt. Bring to a boil and cook over moderate heat, partially covered, stirring occassionally, until thickened, about 20 minutes
  • Add the shrimp and pepper and bring back to a simmer. Simmer covered until the shrimp are just done, about 2 minutes (don't over cook them!!!) Stir in the cheese and 3 tablespoons of parsley. Serve topped with the remaining 1 tablespoon of parsley.
  • Serve over cooked orzo


Tandy & John Graham