Reviewed: Mar. 30, 2013

The tomatos ended up mushy and I did not care for the feta - I think parmesan would be a better choice

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Reviewer:

dr electrofunk

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 10, 2013

really enjoyed this. next time I think I'll add kalamata olives, but other than that I think it's fantastic as is. I also think it would make a good cold salad over cous cous or pasta in the summer.

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Reviewer:

HeatherLilly

Cooking Level: Intermediate

Home Town: Amissville, Virginia, USA

Reviewed: Jul. 17, 2012

This was pretty good. I served it over whole wheat couscous.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 15, 2011

Wonderful meal...a lot of chopping but worth it. The only thing I did different was added the uncooked shrimp at the end to the tomato mixture instead of cooking it separately and then adding it. We will make this again. Served it over a bed of rice.

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Reviewer:

*Sherri*

Cooking Level: Intermediate

Living In: Winter Springs, Florida, USA

Reviewed: Aug. 21, 2010

Delicious, with a nice kick to it. If you don't like spice, you won't like this... we loved it. I tried to "lighten" it up a little bit... I cut the oil in step 1 to 1 tablespoon and used low-fat feta. I also only used 1 pound of shrimp, which was plenty. It was super yummy. Served it over farfalle. Will definitely make this again.

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Reviewer:

rachelc

Reviewed: May 5, 2010

OUTSTANDING!!! I made a few modifications, but that was just based on what I had in the fridge. I used shallots instead of green onions, and goat cheese in place of feta. But man, oh man, this was some seriously good food! My husband raved about it, so I can see this on going in the "make again" file. Thanks for a great dish, Rose! it was awesome.

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Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: May 2, 2010

Delicious! I used half fresh roma tomatoes and one can of diced tom. with garlic, basil and oregano, I also had to use red onion (didn't have green) next time I'm going to double the garlic and used a lot more feta(presonal preference) served this over ww rotini pasta and a green salad for dinner and it was excellent! Thanks for sumitting your recipe!

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Reviewer:

lvmy2girls

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Apr. 20, 2010

This was delicious - even though I forgot the feta, heh (was so eager to eat I just forgot to put it in). I also only used 1 lb of shrimp - that was deliberate - and it was plenty. Very good and simple, though the prep takes some time. Will be making again.

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