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Grilled shrimp with tomatoes, herbs and feta
Preparation
10 min
Cooking time
25 min
Servings
4
Ingredients
- 24 (16/20) raw shrimp, peeled and deveined
- 90 ml (6 tbsp) olive oil
- 5 ml (1 tsp) sweet smoked paprika
- Salt and freshly ground pepper
- 1/2 onion, minced
- 2 garlic cloves, minced
- 500 ml (2 cups) grape tomatoes, sliced in half
- 250 ml (1 cup) orange cherry tomatoes, cut in half
- 15 ml (1 tbsp) fresh oregano, chopped
- 5 ml (1 tsp) fresh thyme, chopped
- 125 ml (1/2 cup) white wine
- 250 ml (1 cup) feta cheese, diced
Preparation
- Preheat the barbecue to 290°C (550°F) or maximum heat.
- Preheat the oven to broil, leaving the oven door partly open.
- In a bowl, mix together the shrimp, 1/3 of the olive oil and paprika.
- Season with salt and pepper. Stir.
- Grill the shrimp on the barbecue, uncovered, for 1 to 2 minutes on each side.
- Remove from the heat and set aside.
- In a 20 cm (8 in.) square Pyrex dish, combine the onion with the garlic, tomatoes, the rest of the olive oil, oregano and thyme.
- Season with salt and pepper. Stir.
- Place under the broiler for about 10 minutes.
- Add the white wine and continue cooking for 5 more minutes.
- Top the mixture with the grilled shrimp.
- Sprinkle with feta.
- Place under the broiler for about 5 minutes, until the shrimp is heated up and the cheese melts slightly.
- Serve hot with slices of baguette to dip in the sauce.
