Shrimp coated in a savoury tomato sauce that is not too heavily seasoned and then rounded off with feta. This dish not only goes well served as part of a meze, it is good on pastat, lightly buttered rice, in a sandwich, … I do like this recipe. I like it even better because it is an easy recipe.

This recipe is the 4th recipe I am posting from a list of 10 meze (hors’ d’oeuvres) that I had mentioned in my recent post, Meze, A Selection of Wonderful Little BitesI thought the recipes would come in useful as we approach the festive season. Serving some pre-prepared starters is always a good start to any party and it works even better at year-end parties when guests lists typically get longer and menus more fancy. Prepared in advance, laying out appertisers will free you somewhat from having to slog too long in the kitchen whilst everyone else is having a good time at your party. It will also ease your mind knowing that you won’t have guests following you with hungry eyes and you won’t be in a state of frenzy while trying to get food out on the table. You will be cool, calm and collected and have time to glide around your guests.

Here are all the 10 meze that I served at a recent meze party, Meze, A Selection of Wonderful Little BitesScroll to the bottom of the page to find out the names of the meze.

Shrimp With Tomatoes And Feta

Prep: 10 minutes 
Cook: 30 minutes
Level: Easy
Serves: 6 as part of a meze or 2 as a main course with pasta, rice or in a sandwich.
Oven Temperature:
Can recipe be doubled? Yes.
Make ahead? Up to 5 days. Keep covered and refrigerated. It can also be frozen up to 5 days. Hold off adding the feta though. Defrost in the chiller overnight, reheat and then add feta.


4 Tablespoons olive oil
1/2 cup onions very finely diced
1 can (14 oz) (400g) diced tomatoes
1/4 cup parsley finely cut, reserve 1 Tablespoon for sprinkling over cooked dish
1/2 teaspoon dried oregano
1/4 teaspoon cinnamon
1/8 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 Tablespoon minced garlic
14 oz (400 g) medium size shrimp that have been shelled
3 oz (85 g) feta cubed
1 Tablespoon extra virgin olive oil to drizzle over cooked dish


1. Pour 4 Tablespoons olive oil into a saucepan or pot and heat up on medium-high.
2. Add onions and saute until softened, translucent and slightly brown around the edges.
3. Add the canned tomatoes, parsley, oregano, cinnamon, smoked paprika, salt and pepper.
4. Reduce heat to medium-low and simmer, slightly covered for 10 minutes.
5. Stir in garlic, slightly cover and simmer for another 5 minutes or until sauce has thickened.
6. Taste and adjust seasoning but don’t add salt. The texture of your sauce should look similar to the image below.

7. Stir in shrimp, cover and simmer for 5 minutes or until shrimp turn pink and are cooked.

8. Gently stir in feta. Cover, turn off the heat and remove from burner. It doesn’t matter if you still have chunks of feta. Actually, you want chunks of feta.
9. After 2 minutes, uncover, adjust seasonings. Plate and drizzle with extra virgin olive oil, sprinkle the reserved parsley.
10. That was my dinner and I had baked that flat bread. Delicious.


  • Use frozen shrimp that have already been shelled.
  • Choose medium sized shrimp. Looks better on a plate.
  • This dish freezes well up to 5 days. Only add the feta when reheating to serve.
  • Serve over pasta, rice, sandwiches, salad,…


It is time for some pickles to go with the meze recipes that I have posted. So look out for my upcoming post on, Kabis – Lebanese Pickled Turnips and Beets.

Here are the links to the meze recipes.