Whether recalling memories of a Greek island getaway or planning a Mediterranean adventure, a feta shrimp skillet adds flavor to your daydreams. This vacation recipe starts with onion, garlic, oregano and juicy tomatoes, which provide a classic regional flavor base. If you like, let them simmer in white wine before adding briny shrimp, fresh parsley, and salty feta.

The slightly acidic sauce poaches jumbo shrimp evenly, so you can feel confident that you’ve fully cooked the raw shellfish without overdoing it. The feta and tomato contrast and support each other, yet neither smothers the taste of the shrimp. Serve this shrimp feta recipe as an appetizer or as a one-dish skillet meal on a busy night, with slices of crusty bread to mop up the sauce.

Feta Shrimp Skillet Ingredients

• Olive oil: You need a smidge of olive oil to cook the vegetables.
• Onion and garlic: For the most flavor, saute the onion and garlic in olive oil until they turn golden; they’ll continue to soften but won’t caramelize once you add the tomatoes. Yellow onion holds up well to the medium-high heat, but other types of onions also soften easily.
• Seasoning: Dried oregano, salt and pepper deepen the flavor of this sauce. Oregano is one of several types of herbs used heavily in Mediterranean cooking; it gives the tomato sauce an earthy savoriness.
• Diced tomatoes: When you add the chopped tomatoes, pour in all the juices. The sauce may look watery and thin initially, but those juices will thicken quickly and give the mixture a richer flavor. Even though shrimp with feta has a Greek flair, seek out the best San Marzano tomatoes, whether grown in Italy or canned in that style, and dice them for the freshest-tasting sauce.
• White wine: A few tablespoons of white wine give the sauce complexity. When you cook with wine, some alcohol remains, so skip it if you wish or substitute 2 tablespoons of white wine vinegar.
• Shrimp: Raw shrimp are a must here; it’s the only way to infuse them fully with the tomato-and-herb sauce. Jumbo shrimp (16-20 per pound) show off the simple elegance of this shrimp feta recipe and cook most evenly when simmered in the sauce. If you use a smaller size, check them often and take the pan off the heat as soon as the shrimp turn opaque pink and curl into a C shape.
• Fresh parsley: Fresh parsley gives the brilliant red sauce a burst of color. The green leaves turn yellow and wilt as they age, so store parsley in a glass of water to keep it looking fresh.
• Feta cheese: Feta softens when heated but doesn’t melt completely, leaving tangy bursts in the sauce. A block of feta you crumble yourself softens better than a container of crumbled cheese, which usually has an anti-caking agent. For the most traditional flavor, buy Greek sheep’s milk feta from a specialty market or cheesemonger.

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