Recipe by Chef Maria Loi, Host of Life of Loi

(Serves 2)


  • 10 10/12 or 13/15 shrimp, shelled, deveined, tail-on
  • 3-4 garlic cloves, minced or smashed whole
  • 2 oz. white wine
  • Olive oil, as needed (approx. 3-4 tablespoons, plus more for garnish)
  • 2 medium tomatoes, grated
  • 1 tablespoon tomato paste
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons chopped fresh parsley or dill, plus two sprigs for garnish
  • 4 oz feta cheese
  • Lemon zest, for garnish


  1. Heat a medium sauté pan over medium-high heat. When hot, add the shrimp and allow to cook for two minutes until they start to look pink and opaque, then turn the shrimp to the other side. 
  2. Add the garlic to the pan, then add the white wine to deglaze, swirling to release the fond at the bottom of the pan, and cook for approximately two minutes.
  3. Turn the heat down to medium, add 3-4 tablespoons of olive oil, and the grated tomato. Add the tomato paste, and stir to combine all the ingredients for the sauce in the pan.  
  4. Season lightly with salt and add pepper to taste.  Add parsley (or dill) to the pan, setting aside a few fresh springs for garnish. Turn down the heat to low, and add in the feta cheese, stirring to combine and allowing it to melt into the sauce, for approximately 2-3 minutes.  Taste and adjust seasoning.
  5. Plate and serve garnished with the reserved parsley (or dill) sprigs, drizzle with olive oil, and top with lemon zest.

Chef Loi notes:

  • You can adjust to larger or smaller shrimp with or without heads, depending on what’s available in your market.