Reviewed: Feb. 5, 2007

We absolutely loved this recipe. It would have gone very well with a side of angel hair pasta. Fresh ingredients are always best.

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Kathilee and Emma

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Reviewed: Jul. 10, 2006

I made this recipe the other night. My husband who is always skeptical about recipes I get off the internet, loved this one. And so did I. This will become a regular staple in our home. Which is amazing because my husband is a meat and potatoes guy. I did use pre-cooked shrimp and one fresh tomato with a can of diced tomatoes with onions. It was great the next day for lunch. This will be a dish we will serve to company.

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Athena

Cooking Level: Intermediate

Living In: Mars Hill, North Carolina, USA

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Reviewed: Apr. 4, 2006

I was extremely pleased with the way this turned out. Based on earlier reviews, I used 1/8 c dried Italian seasoning instead of the oregano and parsley, and two 14.5 oz cans of peeled diced tomatoes instead of fresh simply because it's what I had handy, and it was still marvelous. I imagine it would taste even better with fresh ingredients! The feta on top was a great finishing touch. I may try this with other meats, like diced chicken breast, just to see how it turns out because I liked this so much. Perhaps I'll also try it with mozzarella instead of feta. Serving with noodles is recommended and something I'll try next time also, or make pasta, mix the whole thing up, top with a cheese and turn it into a bake. Thank you, Rose Ann!

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JOHN STERBENZ

Cooking Level: Intermediate

Home Town: Dearborn Heights, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Feb. 6, 2006

Frozen cooked shrimp, dried seasoning and canned diced tomatoes all worked out just fine. With frozen cooked shrimp keep the flame low & not too long or the shrimp will be tough. Also, I only had serrano peppers, which wasn't hot enough for us, so added some crushed red pepper. Took Henny's advice and stuck it under the broiler to melt feta w/ some mozarella too and three of us loved it over spaghetti. The leftovers were great non-melted too. Thanks for a keeper!

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 14, 2005

This is great. I use the frozen shrimp to save time. Don't be afraid to try the peppers. If you saute them long enough they don't seem to be that hot. My husband does not like spices and he loves this. Great reviews from everyone I've ever made this for.

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beachnut

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Reviewed: Aug. 18, 2005

This was a wonderful recipe. I didn't have fresh or dried oregano, so I used dried Italian seaoning. If you cook the tomatoes too long they get very liquidy so don't overcook. I served it over yellow rice and got rave reviews.

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heathery

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Reviewed: Mar. 11, 2005

I thought this recipe was great! Very simple and easy. I used canned tomatoes instead of fresh tomatoes and also omitted the feta cheese - I thought it was good without it. It was very good. I will definately make this again.

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THIRDANGEL

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Reviewed: Jul. 26, 2004

This was sooooooo good.Followed as suggested,The only thing different was when I added the feta cheese, I stuck it under the broiler for a few minutes so the cheese was melted.I wil make this over and over again.Thanks Rose Ann.

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HENNY FRANK

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Reviewed: Aug. 16, 2003

This was the BEST shrimp dish I have ever had!!!!! My family loved it. I am from MD so I added some Old Bay to my shrimp to give it an extra kick. So if you have some old bay around I highly recommed cooking your shrimp in it!!!!!!!

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SMCUSIC

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Reviewed: Jun. 10, 2003

I liked the shrimp, and I liked the feta... but I didn't like the recipe other than that. Plus, it was confusing... it's all solid ingredients, but I'm supposed to wait for the chopped tomatoes to boil? When do you add the oregano? I felt like shrimp and feta should have made something much better.

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BAREFOOTING

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Reviewed: May 28, 2003

Wasn't superwowed, wasn't outright disgusted. Can't say it really registered one way or another. Probably wouldn't make again, just because for me, it didn't stand out.

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AUNTWEBBIE

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Reviewed: Dec. 13, 2002

This was quick and easy and sooo good. I loved the sauce. I served it over angel hair pasta. However, this was my first time cooking shrimp and it didn't turn out very tender. I think I either over cooked it or under cooked it.

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Wineaux

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Sep. 11, 2002

This was quick, easy and very, very tasty.

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EKGUND

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Reviewed: Aug. 19, 2002

This was quick and very tasty. The jalpenos gave the sauce a nice zip - not too hot. The first night I served it with crusty bread. Should have served it over some kind of pasta. Worked out great as leftovers over rice.

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