Mediterranean Shrimp

Lou Kostura


This is a recipe that I found in Chef Michael Symons cookbook 5 in 5, but changed it up a bit. The idea was all his and I will not take credit for someone else's creation. What I did to this to change it more to my taste was the addition of lemon, garlic, and the red onion. I could not get over how good this tasted. It may also seem like a lot of wine in a foil pack, but it works. I served with some fresh sourdough bread to sop up the sauce. I also did not add the additional salt or pepper as I felt the feta was salty enough.

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10 Min
10 Min


1 1/2 lb
shrimp, peeled and deveined
4 c
tomatoes, grape or cherry
1 bunch
dill, fresh baby chopped
2 c
white wine, dry
red onion, sliced
4 clove
garlic, minced
lemons, thinly sliced peel on
1/2 c
olive oil, extra virgin
1 lb
feta cheese, crumbled
salt and pepper
4 sheet(s)
aluminum foil


1Divide all ingredients into 4 equal groups,
2Place a large piece of foil in a bowl ( the bowl is just to stabilize the foil pack until you seal it ) line bottom of foil with thinly sliced lemon, and add 1/4 of the shrimp, tomatoes, onion, and chopped baby dill. Add 2 tablespoons olive oil, 1/2 cup of wine, fold and tightly seal packet. DO NOT ADD FETA at this time. Repeat with remaining foil and ingredients making 4 packets
3Place packets on a heated grill for 8 minutes, remove, pour carefully into bowl add 1/4 lb feta to each, stir, cover with foil and let sit 5 minutes

About this Recipe

Course/Dish: Fish
Main Ingredient: Seafood
Regional Style: Mediterranean
Other Tags: Quick & Easy, Healthy
Hashtags: #shrimp, #FRESH, #Summer