Shrimp Mikrolimano


by: HeadChef

A nice way to prepare shrimp with Parmesan and feta.


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serves: 6

1 carrot, finely chopped

1 small onion, finely chopped

1 small green pepper, seeded and finely chopped

4 stalks of celery, finely chopped

4 tablespoons of butter

30 medium shrimp, peeled and deveined

1/3 cup white wine

16 ounces whole tomatoes, drained

1 teaspoon oregano

Salt and pepper, to taste

6 ounces of feta cheese, crumbled

4 ounces of Parmesan cheese, grated

Nutrition Facts
Shrimp Mikrolimano

Servings Per Recipe: 6

Amount per Serving

Calories: 289

  • Total Fat: 19.8 g
  •     Saturated Fat: 12.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 100.2 mg
  • Sodium: 889.7 mg
  • Total Carbs: 9.5 g
  •     Dietary Fiber: 2.4 g
  •     Sugars: 5.5 g
  • Protein: 16.8 g

how is this calculated?

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1.  Saute carrot, onion, green pepper and celery in medium sized saucepan in 2 tablespoons of butter until onion is golden

2.  Remove vegetables and set aside

3.  Put remaining butter in same pan

4.  Add shrimp and cook for 2-3 minutes, stirring constantly

5.  Add wine and continue cooking on medium heat 2-3minutes longer

6.  Return vegetables to pan, along with tomatoes and oregano

7.  Add salt and pepper

8.  Transfer contents of pan to an oven-proof dish

9.  Sprinkle with feta and Parmesan cheese

10.  Place dish in 450F oven for 5minutes or until cheese melts.

11.  Serve over pasta and rice

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