Garithes Yiouvetsi Recipe -
Garithes Yiouvetsi Recipe
  • READY IN 45 mins

Garithes Yiouvetsi

Recipe by  

"This classic Greek shrimp dish is baked with a tomato sauce and topped with feta cheese. Relatively quick and simple to make. This recipe goes wonderfully with rice pilaf and some crusty bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. Heat oil in a skillet over medium heat. Saute onion in oil until transparent. Stir in green onions and garlic; cook, stirring frequently, for 2 more minutes. Stir in tomatoes, wine, most of the parsley, oregano, and salt and pepper to taste. Cover, and simmer gently for 30 minutes.
  2. Preheat oven to 500 degrees F (260 degrees C).
  3. Spread half the sauce on the bottom of a large oven dish. Arrange shrimp evenly over sauce, and pour the remaining sauce on top. Sprinkle with feta cheese.
  4. Cook in preheated oven for 10 to 15 minutes, until shrimp are pink and the feta is melted and lightly browned. Sprinkle with remaining parsley, and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2003

I'm just calling this recipe feta shrimp. I used chopped fresh tomatoes without peeling them & I think it tasted fine. I guess you could use diced canned tomatoes instead as well. I reduced the temperature to 400 degrees as I used cooked shrimp instead of the uncooked shrimp. If you do this, you may want to experiment with the temperature & cooking time as you want to make sure not to cook the dish too long. You want to heat up the shrimp but not have them rubbery. I also left out the oregano as my husband isn't a big fan. Next time, I think I'll try a flavored feta (garlic/herb or tomato/basil) for a little more of a flavor punch.

Most Helpful Critical Review
Sep 28, 2003 wasnt much to "rave" over and seem to have that something missing from it. Thank you for the recipe post; it was a dinner fix but I will keep my eye out for another. My shrimp was already cooked so the oven temp was set at 400 and I left the dish in long enough to heat through.

Sep 25, 2003

This was really easy...and excellent. I would recommend it to anyone...I may add some hot sauce the next time. Try it!

Sep 27, 2003

This was actually not so time consuming at all! In fact, it was done quicker than we were ready to eat! I made some angel hair pasta to go with it and it was *very* tasty and delicious. I may even make this for company!! It's a keeper!

Sep 27, 2003

This was soooo delicious! I used fresh, unpeeled tomatoes also and they were just fine. I also used only one pound of shrimp and it was a good thing because there was just enough "sauce" to cover them. When I made the "sauce", it was more like a chunky salsa ... but absolutely delicious. I will be making this again ... soon!

Sep 19, 2008

I'd have to give this 3 1/2 stars...hubby liked it but my kids didn't like the wine sauce. I used garden fresh tomatoes, a mix of wine and chicken broth. I only had cooked shrimp, so I just put in the last three minutes of cooking on the stove and did not cook in the oven. Put the feta cheese on before serving.

May 03, 2008

I loved this recipe. I made it using reduced fat feta and chicken broth instead of wine. I also used half the shrimp since I was cooking for just two people. I served it with a salad made from feta, a seeded cucumber, halved grape tomatoes, red onions, lemon juice and fresh pepper.

Nov 03, 2009

Simple recipe that was okay. It was much better the 2nd day once the flavors blended in together. Served with lemon pasta recipe found on this site. Perhaps some black kalamata olives would enhance this recipe.


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 5.2 g
  • 2%
  • Cholesterol
  • 185 mg
  • 62%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 21.4 g
  • 43%
  • Sodium
  • 436 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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