Poached Greek Shrimp with Feta Cheese
Updated: 4 days ago
Plump shrimp, gently poached in a garlicky tomato and white wine sauce, then finished with dill and a scattering of feta that slowly softens into the warmth. It is the kind of dish that asks for a loaf of crusty bread and a table of people who are not shy about dipping it.
TIME 40 minutes | SERVES 4 | LEVEL Easy |
Why You'll Love It
PLUMP, TENDER SHRIMP A quick fifteen-minute brine seasons the shrimp and keeps them juicy. | SHELLS MAKE THE SAUCE Toasted shells simmered in wine create a rosy stock that deepens the tomato. |
DINNER IN 40 MINUTES Supper reaches the table in forty minutes, with crusty bread for dipping. | BRIGHT DILL AND FETA Fresh dill and softening feta bring a salty, creamy finish to each spoonful. |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
Poached Greek Shrimp with Feta Cheese
Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 4
Ingredients
3 tablespoons salt
2 tablespoons sugar
4 cups cold water
1 ½ pounds shell-on jumbo shrimp, peeled and deveined, tails removed, shells reserved
2 tablespoons extra virgin olive oil
1 cup dry white wine
4 sprigs fresh thyme
8 garlic cloves, thinly sliced
½ teaspoon red pepper flakes
1 cup good-quality marinara sauce, homemade or from a jar
¼ teaspoon black pepper
1 teaspoon dried oregano
3 tablespoons fresh dill, finely chopped
½ cup feta cheese, crumbled
Lemon wedges
Crusty bread, for serving
Instructions
STEP 1 OF 7
Brine the shrimp
Dissolve the salt and sugar in the cold water in a large bowl. Lower the shrimp into the brine and leave them to rest in the refrigerator for 15 minutes. Lift them out, then dry carefully with paper towels.
Chef Jon's tip: keep the brine to 15 minutes. Much longer and the shrimp turn salty and soft. |
STEP 2 OF 7
Toast the shells
While the shrimp are brining, warm 1 tablespoon of olive oil in a wide skillet over a lively heat. Add the reserved shrimp shells and cook, stirring now and then, until they blush pink and begin to catch slightly on the pan, leaving behind a sticky, savoury residue.
You'll know it's right when the shells are pink all over and a sticky brown film has formed on the bottom of the pan. |
STEP 3 OF 7
Make the shell stock
Take the pan from the heat and pour in the white wine with the thyme sprigs. It will hiss and sigh. When the bubbling settles, return the pan to a gentle heat and let it simmer for 5 minutes. Strain the liquid into a bowl, pressing lightly on the shells, then discard them. You should have about two-thirds of a cup of fragrant, rosy liquor. Wipe the pan clean.
STEP 4 OF 7
Soften the garlic
Return the pan to the heat with the remaining olive oil, the sliced garlic, red pepper flakes, and black pepper. Let the garlic soften slowly until pale gold and sweet-smelling, about 3 to 5 minutes.
If something's off: if the garlic starts to brown, lift the pan off the heat for a moment and lower the flame. Brown garlic turns bitter. |
STEP 5 OF 7
Poach the shrimp
Pour in the reserved wine liquid and the marinara sauce. Bring to a steady simmer, then add the shrimp. Cover and cook, stirring once or twice, until they turn just opaque and tender, about 5 minutes. Lift the shrimp out with a slotted spoon and set aside.
You'll know it's right when the shrimp are opaque all the way through and curled into a loose C. A tight O means they have gone too far. |
STEP 6 OF 7
Reduce the sauce
Turn up the heat slightly and stir in the oregano. Let the sauce bubble and reduce until lightly thickened, 3 to 5 minutes. Return the shrimp and any resting juices to the pan and toss gently.
You'll know it's right when the sauce coats the back of a spoon but still moves freely in the pan. |
STEP 7 OF 7
Finish with dill and feta
Stir in the chopped dill and taste. Add salt only if needed, remembering the feta will bring its own salinity.
Scatter the crumbled feta over the surface and let it soften in the warmth of the sauce.
You'll know it's right when the feta has softened at the edges but still holds its shape. |
Tips
Keep the brine short: 15 minutes is all the shrimp need. Much longer and they turn salty and soft.
Dry them well: Wet shrimp water down the sauce. Pat them dry after brining.
Don't waste the shells: They hold most of the shrimp's flavor, and five minutes in wine turns them into a quick, rosy stock.
Take them out early: Lift the shrimp out while the sauce reduces, so they stay tender rather than rubbery.
Salt last: Feta is salty. Taste after the dill goes in, before you reach for the salt.
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Key Ingredients
Shell-On Jumbo Shrimp: Brined briefly to stay plump and juicy, and their reserved shells become the backbone of the sauce.
Salt and Sugar Brine: A short soak seasons the shrimp all the way through and helps them hold on to their moisture.
Dry White Wine: Simmered with the toasted shells and thyme, it makes a quick, rosy stock so the sauce tastes of shrimp, not just tomato.
Garlic: Softened slowly to pale gold, it brings a sweet, mellow depth without any bitterness.
Marinara Sauce: Homemade or good quality, it gives the poaching sauce its rich tomato body.
Fresh Dill: Stirred in at the end, it keeps the dish bright and fresh.
Feta Cheese: Scattered over and left to soften in the warm sauce, it adds a salty, creamy note to every spoonful.
Red Pepper Flakes and Oregano: A gentle warmth and a classic Greek herby note; use more or less pepper to suit your taste.
Watch the Recipe
A Pan of Shrimp and a Loaf of Bread
Start with the shells. Most people throw them away, but they hold more flavor than you might expect. A few minutes in a hot pan, a splash of wine, and they give back a rosy, sweet-smelling stock that becomes the backbone of the sauce.
From there it is simple and quick. Garlic softens slowly in olive oil, the tomato goes in, and the shrimp poach gently until they are just opaque. A handful of dill and a crumble of feta at the end, and supper is on the table in well under an hour.
In Greek tavernas you will find a close cousin called garides saganaki, named for the small two-handled pan it is traditionally cooked and served in. This version takes the same spirit, shrimp, tomato and feta, and builds a little more depth into the sauce.
Why This Version Works
A quick brine keeps the shrimp plump. Fifteen minutes in salted, lightly sweetened water seasons the shrimp all the way through and helps them hold on to their moisture as they cook.
The shells make the sauce. Browning the shells and simmering them in white wine with thyme gives you a fragrant stock in minutes, so the sauce tastes of shrimp, not just tomato.
Gentle heat, then out. The shrimp poach in the sauce just until opaque, then come out while the sauce reduces. That one step is the difference between tender and rubbery.
Dill and feta at the finish. Added off the main heat, the dill stays bright and the feta softens without melting away, bringing a salty, creamy note to every spoonful.
At a Glance
Prep: 15 min | Cook: 25 min | Total: 40 min | Serves: 4
Common Mistakes to Avoid
Overcooking the shrimp: they need about 5 minutes. As soon as they turn opaque, lift them out.
Leaving them in the brine too long: stick to 15 minutes or they become salty and mushy.
Rushing the garlic: keep the heat gentle so it turns pale gold and sweet, not brown and bitter.
Skipping the shell stock: it is where most of the flavor comes from, and it only takes a few minutes.
Salting before the feta: taste first; the cheese brings plenty of its own.
What to Serve with Greek Shrimp
Plenty of warm crusty bread for the sauce
Orzo or rice to spoon the shrimp over
A simple Greek salad of tomato, cucumber, red onion and olives
A crisp, chilled white wine
How to Store
Fridge: Best eaten straight away. Leftovers keep in an airtight container for up to 2 days.
Reheating: Warm gently over low heat just until hot. Shrimp toughen quickly when reheated, so take your time.
Freezer: Not recommended. The shrimp turn rubbery once frozen in the sauce.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw them completely in the fridge or under cold running water, then brine and dry them as written.
Can I use shrimp that are already peeled?
You can, but you lose the shells for the quick stock. Use about two-thirds of a cup of good seafood or chicken stock in its place.
Can I make it without wine?
Yes. Simmer the shells in the same amount of stock or water instead, and add a squeeze of lemon at the end for brightness.
Is it spicy?
Gently warm. Use less red pepper flakes for a milder dish, or a little more if you like heat.
Do I have to brine the shrimp?
It is not essential, but it noticeably improves the texture and seasoning. If you skip it, season the shrimp lightly with salt before cooking.
Recommended Equipment
Make this recipe easier with the right tools: Saute Pan, Chef's Knife, Wooden Cutting Board and Measuring Spoons.
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