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Shrimp with Tomato Sauce, Feta & Rice Recipe

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4.3 from 30 reviews

A flavorful and hearty dish featuring tender shrimp cooked in a savory tomato and vegetable sauce, served over fluffy rice and topped with tangy crumbled feta cheese. This recipe combines aromatic spices, sautéed mushrooms, and fresh spinach for a satisfying meal that’s perfect for any night of the week.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Shrimp

  • 1 pound shrimp (thawed, de-veined, tails removed)
  • 1 Tbsp olive oil
  • Salt and pepper, to taste

Rice

  • 1/2 cup rice, uncooked (or 3 cups cooked)

Veggie-Tomato Sauce

  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 3 cups sliced cremini mushrooms (about 10 whole mushrooms)
  • 1 tsp dried oregano
  • 1 tsp mild chili powder
  • 1/2 tsp cumin
  • 1 cup tomato sauce (marinara recommended)
  • 3 cups baby spinach
  • 1/4 cup crumbled feta cheese
  • Salt and pepper, to taste

Optional Garnishes

  • Red pepper flakes for added spice
  • Chopped parsley or basil for garnish

Instructions

  1. Prepare the shrimp: If frozen, thaw the shrimp thoroughly. Remove shells, tails, and veins. Pat the shrimp dry with a paper towel and place them in a clean bowl. Toss with 1 tablespoon of olive oil, salt, and pepper until they are evenly coated.
  2. Cook the rice: Prepare the rice according to the package instructions and set aside once cooked.
  3. Cook the shrimp: Heat a large pan over medium-high heat. Add the shrimp to the pan in a single layer without overcrowding. Cook each side for 1-2 minutes until shrimp turn pink and opaque. Work in batches if necessary. Transfer cooked shrimp to a clean bowl and set aside.
  4. Sauté garlic: In the same pan, add the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
  5. Cook mushrooms and spices: Add sliced cremini mushrooms, dried oregano, chili powder, cumin, salt, and pepper to the pan. Cook for 8-10 minutes, stirring frequently until the mushrooms soften and develop a brown color.
  6. Add spinach: Stir in the baby spinach and cook for about 2 minutes, until it wilts completely.
  7. Combine tomato sauce: Pour the tomato sauce over the mushroom and spinach mixture. Stir well and cook for a few minutes until the sauce starts to bubble. Adjust seasoning with salt and pepper as desired.
  8. Mix shrimp into sauce: Turn off the heat and gently fold the cooked shrimp into the tomato-vegetable sauce to warm through.
  9. Serve: Spoon cooked rice into serving bowls. Top with the shrimp and tomato-vegetable sauce mixture. Sprinkle crumbled feta cheese over each serving and stir slightly to combine. Optionally, garnish with red pepper flakes and fresh herbs for added flavor. Enjoy hot!

Notes

  • Work in batches to avoid overcrowding the pan when cooking shrimp to ensure even cooking and browning.
  • Use mild chili powder to keep a gentle spice level; add red pepper flakes if you prefer more heat.
  • Feta cheese adds a tangy contrast to the savory sauce but can be omitted for a dairy-free option.
  • You can substitute cremini mushrooms with button mushrooms if not available.
  • Leftovers keep well in the refrigerator for up to 2 days and reheat nicely on the stovetop or microwave.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://ellarecipe.com/shrimp-with-tomato-sauce-feta-and-rice-recipe/