Your Cart is Empty

by Marilena Leavitt January 16, 2019 0 Comments

This traditional Greek dish is a simple seafood meal that can be shared as an appetizer, or served over brown rice. It's our favorite for a big Sunday dinner! 




5 TBSP. Kosterina extra virgin olive oil

½ med. onion, finely chopped

3 med. cloves of garlic, minced

3 med. very ripe, fresh tomatoes, seeded & chopped

¾ tsp. sea salt

¼ tsp. freshly ground pepper (or more)

½ cup dry white wine

2 TBSP. tomato paste

3 TBSP. flat leaf parsley, finely chopped

1 lb. large raw shrimp, tails on, shelled & deveined (about 30 shrimp/lb.)

3 oz. Greek feta cheese, crumbled (this comes to about 3/4 of a cup)




  1. Preheat oven to 400˚F.
  2. Heat a large ovenproof skillet, (a large cast iron pan would work great here) over medium heat. Add the Kosterina olive oil and then stir in the onion. Cook for about 4 minutes and then add the garlic and cook for another minute or so, until the garlic is soft. Next, stir in the ripe tomatoes, season with salt and pepper and cook for another 5 minutes, crushing them with the back of a wooden spoon. If the tomatoes are not very juicy add a little water. Stir in the wine and tomato paste (if using--see note) and cook for another 5 minutes until sauce is reduced a little and the alcohol has evaporated. Add the shrimp and the parsley and continue to cook, stirring from time to time, until the shrimp just begins to turn pink, about 2 to 3 minutes.
  3. If you do not use an ovenproof skillet, transfer the mixture to a casserole dish and crumble the Feta cheese over the top. Place in the hot oven, on the medium rack. Bake until the cheese has melted and the sauce has thickened, about 10 minutes.
  4. Serve as an appetizer with some crusty wholegrain bread to sop up the delicious sauce, or over brown rice for a quick dinner!


Note: If tomatoes are not in season, or if they are not ripe enough, you can substitute the fresh tomatoes and the tomato paste with 1 cup of canned, crushed Italian plum tomatoes.

Marilena Leavitt
Marilena Leavitt

Marilena Leavitt is Kosterina’s Executive Chef and creates healthy and easy to prepare recipes for our readers. Check out her website at: http://www.marilenaskitchen.com

Also in The Kosterina Kitchen


by Marilena Leavitt January 09, 2019 0 Comments

This simple, vegan dish is a mixture of bulgar and veggies. Bulgar is a vitamin-heavy grain that is both filling and healthy. Make this dish ahead of time and add it as a side to your favorite dishes!
Read More
Fresh-Herb Marinated Grilled Vegetables
Fresh-Herb Marinated Grilled Vegetables

by Marilena Leavitt January 04, 2019 0 Comments

This oh-so-simple recipe is one that should be bookmarked indefinitely. It's one of our favorite meals over the summer - fresh veggies, tasty herbs and that smokey, grilled flavor. Mmm!
Read More
Baked Zucchini Fries
Baked Zucchini Fries

by Marilena Leavitt December 22, 2018 0 Comments

When you can replace your favorite (unhealthy) snack, with a healthy and tasty version of it - why wouldn't you? These baked zucchini fries are pretty much our favorite snack. Just don't become addicted to them! 
Read More

Add healthy fats to your inbox