Shrimp à la Grecque

Shrimp à la Grecque


3 tablespoons olive oil
1 tablespoon minced garlic
2 cups chopped fresh or canned tomatoes, drained
1/2 cup white wine vinegar
2 tablespoons finely chopped fresh flat-leaf parsley, divided
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
700 grams large shrimp, peeled
30 grams feta, cut into cubes


How to make it

1. Heat oil in a large skillet over medium heat. Add garlic; reduce heat to medium-low. Cook until garlic colours, stirring frequently. Add tomatoes, white wine vinegar, 1 tablespoon parsley, marjoram, salt, and pepper. Cook over medium-high heat until sauce is the thickness of a light purée, stirring occasionally.

2. Add shrimp; cook until shrimp turns pink (about 5 minutes). Add feta, stirring gently (try to keep cheese from crumbling too much). Garnish with remaining parsley. Serve hot.



Vitamin A found in foods derived from animals is called 'preformed vitamin A' or 'retinol' and is one of the most active forms of vitamin A. It is a fat soluble vitamin, and therefore, needs to be consumed with fat in order to have optimal absorption. Sufficient vitamin A (retinol) intake is essential for the process of vision (especially night vision)

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