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Shrimp with Fennel, Dill, and Feta

Shrimp with Fennel, Dill, and Feta

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  • 1/2 cup sliced oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
  • 2 medium fennel bulbs, trimmed, halved, thinly sliced crosswise (about 3 1/2 cups)
  • 1 1/3 pounds uncooked large shrimp, peeled, deveined, tails left intact
  • 2 tablespoons chopped fresh dill
  • 2/3 cup crumbled feta cheese

Recipe Preparation

  • Heat 2 tablespoons oil from sun-dried tomatoes in large nonstick skillet over medium-high heat. Add fennel; sauté 3 minutes. Add sun-dried tomatoes and garlic and stir 1 minute. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and cook until just opaque in center, about 1 minute per side. Season to taste with salt and pepper. Sprinkle with dill, then feta.

Recipe by Sarah Tenaglia, Lena Cederham Birnbaum Janet Taylor McCracken Selma Brown Morrow,Reviews Section


  • 2 pounds shrimp, u-15 size
  • 1/3 cup olive oil
  • 3/4 cup chopped onion
  • 4 minced garlic cloves
  • 2 teaspoon ground fennel or anise seed, toasted
  • 2 tablespoon fresh oregano leaves
  • 1/3 cup shopped parsley
  • 1/4 teaspoon hot chile flakes, or more to taste
  • 1/2 cup white wine
  • 3 cup finely diced chopped tomatoes, canned is fine, drained
  • 2/3 cup crumbled fresh feta
  • 1 tablespoon lemon juice


Peel and devein the shrimp, reserve.

Place the oil in a large oven proof saute pan over high heat, a 14-inch sauté works best.

When hot, add the onion, garlic, fennel seed, oregano, parsley and chile flake.

Add the wine and the tomatoes, cook until pan is nearly dry, about 10 minutes.

Add the shrimp in one layer. Toss quickly for 30 seconds.

Place under a hot broiler to cook through, 3 to 4 minutes.

Remove the pan from the oven, sprinkle the feta and lemon juice evenly over the top. Place under the broiler again and color up the cheese.

Photograph by Madeleine Hill.

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Cook-Along Recipe for Shrimp With Feta Cheese

For 2012, The Accidental Locavore decided to make eating seafood at least once a week a priority. Part of the reason we don’t eat as much of it as we should is that upstate we're really limited in our sources for good fish. Because we have such good relations with a couple of local purveyors, it’s easy to revert to meat. To make this resolution stick, the Locavore is going to pick a recipe each week and revisit the Cook-Along, this time with seafood. First up, an old Greek favorite: shrimp with feta cheese. There are lots of recipes online for them. I started with one from The Olive and the Caper and quickly deviated. It’s really quick and this will serve 2:

  • 2 tablespoons olive oil
  • ½ small onion, finely chopped
  • 1 large clove garlic, minced
  • 1-14 ounce can diced tomatoes, preferably fire-roasted (if you can get really good tomatoes, use about 3 of them instead)
  • 1 tablespoon ouzo, or brandy (optional)
  • 2 tablespoons fresh dill, chopped
  • Pepper, to taste
  • ¾ pound shrimp, peeled and deveined
  • 4 ounces Greek feta cheese, crumbled in big chunks

Preheat the oven to 400 degrees. While the oven is heating, heat the oil in a sauté pan over medium heat. Add the onions and garlic and cook until just soft, not browned, about 1 minute. Stir in the tomatoes and their juice, the brandy, dill and pepper. Cook for about 10 minutes, until the tomatoes have started to meld into the sauce. Remove the pan from the heat and stir in the shrimp. Put in a gratin pan or shallow casserole (I used two small gratin pans) and top with the feta. Bake (uncovered) for about 6 minutes until the feta has just started to turn golden on the corners (it doesn’t melt, but will soften). Sprinkle some of the dill on top for garnish, serve and enjoy.

My verdict: 3.5 out of 5. I used a can of fire-roasted tomatoes with chiles. The chiles didn't add anything and while not terribly spicy, it was enough heat to be noticeable (and not welcome). If I were cooking this for more people and/or wanted to stretch it, it would be tempting to braise a little fennel and add that plus some Greek olives and serve it over orzo. The shrimp were lovely and tender, and went nicely with the creaminess of the feta. I didn't get much taste from the dill, it might just have traveled too far.

Shrimp with Orzo, Tomatoes, Dill, Lemon and Feta

Great dish for supper last night! I found the original recipe here, but made some changes: I swapped out celery for fennel, lemon juice for lemon zest and dried dill instead of fresh, because it’s what I had. It was supposed to also be baked for 8 minutes at 450, but it cooked just fine right on the stove.

1 lb shrimp, peeled
kosher salt & freshly ground black pepper
3 Tbsp olive oil
1 1/2 cups celery, in bite-sized pieces
1 Tbsp crushed garlic
1⁄8 tsp crushed red pepper flakes
1⁄2 lb orzo pasta
1 (15 ounce) can garbanzo beans, drained and rinsed
1 pint cherry tomatoes
1 cup pitted kalamata olive, halved if large (small is fine intact)
1 1/2 Tbsp dried dill weed
2 Tbsp lemon juice
2⁄3 cup dry white wine
1 1/2 cups chicken broth
5 ounces feta, coarsely crumbled, for serving

Dry shrimp with paper towels and season with salt and pepper.

Heat 1 Tbsp olive oil in a large skillet. Add shrimp and cook 1 1/2 minutes per side, turning once. Remove to a plate, and turn heat down to medium.

Add 2 Tbsp olive oil to pan, and add celery, garlic, chili flakes, 1 tsp salt and 1/4 tsp freshly ground black pepper. Cook for several minutes, stirring frequently to keep the garlic from burning. Stir in white wine and let reduce for a minute or so.

Add orzo, garbanzo beans, cherry tomatoes, olives, dill, and lemon juice. Stir to combine. Add chicken broth, stir again and return shrimp to skillet.

Bring to a boil and then reduce heat to low. Cook for 8 or 9 minutes until Orzo is cooked to al dente. If it seems to be getting too dry, add a little more chicken broth. Check seasonings.

Serve immediately, with feta sprinkled on.

Note: you may want to cut the tomatoes in half, as they got very, very hot and kind of exploded into tomato napalm in our mouths.


  • 2 pounds shrimp, u-15 size
  • 1/3 cup olive oil
  • 4 garlic cloves, minced
  • 3/4 cup onion, chopped
  • 1/4 teaspoon chile flakes, or more to taste
  • Salt
  • 2 tablespoons fresh oregano leaves
  • 1/3 cup parsley, chopped
  • 2 teaspoons ground fennel, toasted
  • 1/2 cup white wine
  • 3 cups tomatoes, finely diced (canned is fine)
  • 2 tablespoons lemon juice
  • Freshly ground black pepper
  • 2/3 cup crumbled fresh feta
  • Bread, for serving



Peel and devein the shrimp, reserve.

VIDEO: Learn how to peel and devein shrimp >>>

Place the oil in a large ovenproof sauté pan over high heat, a 14-inch sauté works best.

When hot, add the onion, garlic, ground toasted fennel seed, oregano, half of the parsley and chile flakes. Sauté until glassy.

Add the wine and the tomatoes, and reduce until the pan is nearly dry, about 10 minutes.

Meanwhile, preheat the broiler on high.

Remove the tomato sauce from the heat and add the shrimp, one tablespoon of lemon juice and the remaining parsley. Season with freshly ground black pepper. Toss quickly for 30 seconds. Bring back to a simmer and then immediately place under the broiler to cook through, about 4 to 5 minutes.

Remove the pan from the oven. Sprinkle the feta and the remaining lemon juice over the top. Place under the broiler again for 90 seconds. Serve immediately with plenty of crusty bread for dipping.

What you’ll need To Make Greek Shrimp

To start, heat the olive oil in a wide oven-proof skillet over medium-low heat and add the shallots and garlic.

Cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.

Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey.

Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.

Off the heat, arrange the shrimp over the tomato sauce in an even layer.

Crumble the feta over the shrimp, and then sprinkle with the oregano.

Bake for 12 to 15 minutes, until the shrimp are pink and just cooked. Turn on the broiler. Then, using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Let the shrimp rest for 5 minutes, then sprinkle with mint and enjoy!

25 of Our Favorite Feta Recipes

By now, you’ve probably heard about TikTok’s famous baked feta pasta. The simple yet luscious recipe has taken over the internet in the last couple months — and it may already have graced your dinner table. The star of the recipe? Feta cheese, of course. It’s salty, briny, and creamy all at once, and melts into a seriously luxe sauce in this popular pasta.

We’re thrilled feta is having a moment because we’ve been fans of the cheese for a very long time. It holds endless possibilities: It can be crumbled into salads, blended into dips, and even baked into savory muffins. The TikTok feta pasta is really just the beginning, and these 25 recipes prove just how versatile this cheese can be.

A word to the wise, though: Always opt for whole blocks of feta rather than the containers of pre-crumbled cheese. While convenient, the crumbles usually contain an anti-caking agent, which gives the cheese a dry, hard texture that’s far from the creamy crumbles you really crave. If the blocks are in brine, even better, as the brine keeps the feta extra fresh and moist.

Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 white onion, finely chopped
  • 1 red bell pepper, finely chopped
  • ½ fennel bulb, finely chopped
  • 1 garlic clove, minced
  • 4 plum tomatoes, chopped
  • ½ teaspoon crushed red pepper
  • Salt and freshly ground black pepper
  • ¾ pound shelled and deveined large shrimp, finely chopped
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped dill
  • 6 , round or oblong zucchini 2 1/2 pounds halved lengthwise
  • 1 ½ cups crumbled feta (6 ounces)

Preheat the oven to 425°. In a skillet, heat the 2 tablespoons of oil. Add the onion, bell pepper, fennel and garlic and cook over moderately high heat, stirring, until tender, 6 minutes. Add the tomatoes and crushed red pepper and cook, mashing, until thickened, 5 minutes. Season with salt and black pepper. Remove from the heat let cool slightly. Stir in the shrimp, parsley and dill.

Using a spoon, scoop out the flesh of the zucchini, leaving a 1/4-inch shell all around. Rub with oil. Season the zucchini shells with salt and pepper and stuff with the filling. Transfer to a lightly oiled roasting pan and roast for 30 minutes, until the filling is cooked through and the zucchini is just tender.

Preheat the broiler and position a rack 6 inches from the heat. Top the zucchini with the feta and broil for 5 minutes, until the feta is melted and golden. Serve the stuffed zucchini hot or at room temperature.


    • 1 tablespoon olive oil
    • 24 shrimp (16-20 count, about 1 1/2 pounds total), peeled and deveined
    • 1 tablespoon slivered garlic
    • 1 teaspoon Herbsaint, Pernod, or ouzo, optional
    • 1/2 cup thinly sliced scallions
    • Salt
    • Tomato Sauce
    • 2 tablespoons fresh basil leaves, torn in pieces
    • 1/2 cup crumbled feta cheese
  1. Tomato Sauce
    • 2 tablespoons olive oil
    • 1 onion, finely diced
    • 1 fennel bulb, finely diced
    • 1/2 teaspoon each dried oregano and dill, or 1 teaspoon each fresh
    • 3 cups diced fresh tomatoes, or 1 (28-ounce) can diced tomatoes with their juice (for fresh, peel and seed before dicing)
    • Bouquet Garni (p. 145) made with 1 bay leaf, 1 bunch parsley stems, and a 1-inch piece of cinnamon stick
    • Salt
    • Crushed red pepper flakes

Skillet Rice With Shrimp and Feta

Consider this dish as a Greek paella: Greek because of the classic shrimp, feta and dill combo paella because all the ingredients are cooked with the rice and served at the table out of the pan.


  • 2 tablespoons extra-virgin olive oil
  • 1 onion chopped
  • 1 sweet yellow pepper diced
  • 1 cup diced fennel
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cup long-grain white rice rinsed and drained well
  • 1/2 cup white wine
  • 2 1/2 cups sodium-reduced chicken broth
  • 1 lb large (31 to 40 count) shrimp peeled and deveined
  • 2 tomatoes seeded and chopped
  • 1/4 cup chopped fresh dill
  • 6 oz feta cheese crumbled (about 1-1/4 cups)
  • 1 lemon cut in 6 to 8 wedges

Nutritional facts Per serving: about

  • Sodium 756 mg
  • Protein 22 g
  • Calories 383.0
  • Total fat 12 g
  • Potassium 419 mg
  • Cholesterol 112 mg
  • Saturated fat 5 g
  • Total carbohydrate 45 g
  • Iron 16.0
  • Folate 15.0
  • Calcium 19.0
  • Vitamin A 10.0
  • Vitamin C 67.0


In 12-inch (30 cm) nonstick skillet, heat oil over medium-high heat cook onion, yellow pepper, fennel, garlic, salt and pepper, stirring occasionally, until tender-crisp, 4 to 5 minutes.

Add rice cook, stirring, until becoming translucent, about 1 minute. Stir in wine until absorbed. Stir in broth and 1/4 cup water bring to boil. Cover and reduce heat to medium-low simmer until rice is tender but still firm, 12 minutes.

Stir in shrimp, tomatoes and 2 tbsp of the dill cook, covered, until shrimp are pink, 8 to 10 minutes.

Remove from heat and let stand for 2 minutes. Sprinkle with feta cheese and remaining dill. Serve with lemon wedges.

Watch the video: Prawn Salad with Fennel and Orange by Frank Dangereux 28052011 (July 2022).


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