Queens Eats: Shrimp Santorini

I don’t know if it’s the constantly changing weather - chilly and rainy one day, broiling hot the next - or allergies, but this spring and early summer I’ve been suffering from a severe case of the sniffles and persistent headaches.
I’ve visited many countries in Europe, from Belgium to Italy, but I think that Greece is my favorite. The unbelievable beauty of Santorini, the historic sites in Athens and Crete and the laid-back seaside vibe in Mykonos, coupled with the friendliness of the Greek people and the tastiness of the food, all add up to an unrivaled paradise on the Mediterranean.

I dream of returning one day but, until then, I frequent the Greek eateries in Astoria and, this week, decided to try my hand at Shrimp Santorini.

The result is delicious, served with a Greek country salad of chopped cucumbers, tomatoes, purple onions and feta, lightly doused in olive oil and balsamic vinaigrette. Enjoy.

Shrimp Santorini (Source: Allrecipes.com)
Note: This recipe serves six. Adjust quantities accordingly.


1/4 cup butter
2 tablespoons garlic, minced
1 bunch flat-leaf parsley, chopped
2 pints grape tomatoes, halved
1/2 (750 milliliter) bottle dry white wine
2 pounds peeled and deveined medium shrimp
1 (4 ounce) container crumbled feta cheese
2 lemons, halved


Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes and wine. Bring to a simmer, then reduce heat to medium-low, and cook for an hour, stirring occasionally, until the sauce has slightly thickened.

Preheat oven to 250 degrees F (120 degrees C).

Stir the shrimp into the tomato sauce and cook for two minutes, remove from the heat. Pour the shrimp mixture into a shallow baking dish and sprinkle with crumbled feta cheese. Bake in the preheated oven until the feta has softened and the shrimp are no longer translucent, 45 minutes to an hour. Squeeze the lemon halves over the shrimp and garnish with the parsley sprigs to serve.