Shrimp with Feta (Youvetsi)

In Greece, this dish is traditionally made in clay pots, but you can use a casserole dish or Dutch oven. Serve as a main course over a bed of rice with a green salad or steamed vegetables on the side.

Youvetsi with shrimp and feta


  • 1½ lbs (¾ kg) shrimp, peeled and deveined
  • juice of ½ lemon
  • 3 tbsp Eleni® Extra Virgin Olive Oil
  • ½ cup finely chopped onion
  • 3 garlic cloves, finely minced
  • 4 green onions (green part only), finely chopped (or chives)
  • 1 cup crushed tomatoes (fresh or canned)
  • ½ cup dry white wine
  • 1 tsp dried oregano
  • 2 tbsp finely chopped parsley
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1–1¼ cups feta cheese, crumbled or cubed
Serves:  4-6


Preheat oven to 400°F (205°C).

Place shrimp in a bowl and squeeze lemon juice on shrimp. Heat ½ the olive oil in a frying pan on medium-high, add shrimp, and cook until shrimp has turned pink. Remove from heat and set aside. Add the rest of the olive oil to the pan and heat on medium-high. Add onions and garlic and sauté until lightly golden brown. Add green onions, tomato, wine, oregano, parsley, salt, and pepper. Reduce heat to medium and simmer for 15 minutes. Remove from heat.

Pour tomato sauce and shrimp into a casserole and top with feta cheese. Bake for 20 minutes, or until hot and bubbly.


Excerpt taken from From the Olive Grove: Mediterranean Cooking with Olive Oil. Published by Arsenal Pulp Press (2010).


Olive Oil Cookbook

From the Olive Grove
Mediterranean Cooking with Olive Oil

A wonderful combination of Greek classics, treasured family recipes, and some wonderful recipes as supplied by the chefs who use our olive oil.
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Prevents Calcium Loss
Olive oil promotes bone development and mineralization; studies show the more you consume the greater the benefit.
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