| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 1/2 pounds large shrimp (21 to 24), shelled and deveined
- 1 pint cherry tomatoes, trimmed
- Canola oil, for brushing the skewers
- Kosher salt and freshly ground black pepper
- Greek extra-virgin olive oil, for cooking
- 3 cloves garlic, chopped
- 1 shallot, chopped
- 1/4 cup white wine
- 2 teaspoons smoked paprika
- Pinch ground cinnamon
- Pinch red pepper flakes
- Clover honey, for sweetening
- 2 tablespoons finely chopped fresh mint, plus sprigs for garnish
- 1 tablespoon finely chopped fresh oregano
- Finely grated fresh lemon zest
- 8 ounces Greek feta, patted dry and crumbled
- 6 pita breads, warmed, for serving
- Special equipment: Wooden skewers, soaked in cold water for 2 hours
Instructions
- For the shrimp: Prepare a charcoal grill for high direct heat. Skewer a few shrimp onto 2 skewers so the shrimp lay flat. Do the same with the tomatoes. Brush the skewers with canola oil and sprinkle with salt and pepper. Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side. Reserve the shrimp skewers to the side.
- Heat a few tablespoons of olive oil in a large saute pan over medium heat. Cook the garlic and shallots until soft, about 2 minutes. Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes and sprinkle with salt and pepper. Bring to a simmer. Crush the tomatoes with a spoon. Cook until the sauce thickens. Taste; add some honey if the tomatoes aren’t sweet. Sprinkle with salt and pepper. Stir in the mint, oregano and lemon zest.
- Grill the shrimp until just cooked through and slightly charred, about 1 1/2 minutes each side. Remove the shrimp from the skewers and add to the tomato mixture. Toss the shrimp just to coat and transfer to a platter. Top the shrimp with the feta and mint sprigs and drizzle with olive oil. Serve with the pitas to dip in tomato juices.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 422 |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 34 g |
| Cholesterol | 216 mg |
| Sodium | 693 mg |
Reviews
Great dish! I keep making it over and over.
Amazing summer dish- loved the heat!!
Great Saturday nite meal for two! I used vermouth instead of white wine,,,so good!
I was skeptical about the cinnamon, but it worked. I went to the store to buy fresh oregano but accidently bought sage. I left it out. I’m looking forward to making it again with fresh oregano. I used shrimp for me and firm tofu sprinkled with smoked paprika for my husband. I served it with rice pilaf, pita, hummus and kalamata olives for a festive Greek dinner-for-two on a Saturday night.
This is so good. This last time I didn’t even grill it and it did it all in one pan…so awesome.
I love this recipe! Amazing flavor and just the right amount of heat. Loved the addition of feta cheese at the end. Awesome.
I have officially fallen in love with this dish. It’s super easy to make and the flavor is so big and tasty! I would definitely recommend this dish to someone else.
We watched this episode this morning, and decided immediately that we would try this recipe for dinner. We made it as a main meal, served over rice, with a crab cake and a side salad. We left out the mint and (unfortunately forgot to pick up feta at the store, but the flavor was AMAZING! A great summer-time meal! We will definitely make this again, and I’m looking forward to experimenting with the sauce…maybe add some grilled red pepper?? Double the sauce recipe and add some grilled scallops with the shrimp? So many possibilities! Thanks Bobby!