Shrimp Santorini

The Perfect Retsina

Hungry for something savory, new, and totally satisfying? We came accross this recipe and it sounded too good to pass up.  We like this recipe best with tzatsiki, a fresh side salad, and of course an extra glass of wine 😉

• 12 large tail-on shrimp, peeled and deveined
• 2 1/2 cups chopped Roma tomatoes
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 oz plus a splash extra of Retsina wine
• 2 Tbsp. extra virgin olive oil
• 1 pinch of oregano
• House seasoning* (salt, pepper and other favorite herbs *we like lemon pepper, basil and oregano added to ours)
• 4 oz. Greek sheep’s milk feta
• 16 Kalamata olives
• 2 or 3 toasted pitas (for a healthy alternative try whole-wheat)

Combine tomatoes, onion, garlic, restina, olive oil, oregano, and a pinch of house seasoning and saute in a cured cast iron skillet for approximately 10 minutes. Dust shrimp with additional house seasoning and grill just until done. Arrange shrimp in sizzling skillet. Add olives and crumble feta over all. Serve with toasted Greek pitas and enjoy with the leftover wine!

Recipe adapted from Papa Cristo’s as seen in EdibleLa Spring 2009