Garithes Yiouvetsi (Yummy Shrimp Dish)
// October 27th, 2007 // Recipes
I came across this wonderful shrimp dish over a year ago and have made it on numerous occasions since. Every time I make it I get remarks that it is like something from a restaurant. It is actually surprisingly easy to make (with the exception of peeling the shrimp). It can be a little bit on the expensive side if the shrimp is not on sale, but shrimp goes on sale a lot (at least where we live) and it really is worth the expense….especially if you are having company. It is one of those dishes we never have left overs with because it gets gone before the night is over. We like to call it “That Yummy Shrimp Dish” but the official name is Garithes Yiouvetsi (no idea how to pronounce that!).
Garithes Yiouvetsi
- 4-6 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 cup chopped green onion
- 4 cloves garlic, crushed
- 4 cups chopped, peeled tomatoes (I used canned tomatoes)
- 1 cup dry white wine
- 1/2 cup chopped fresh parsley
- 2 tablespoon chopped fresh oregano
- salt and pepper to taste
- 2 pounds large uncooked shrimp, peeled
- 8 ounces crumbled feta cheese
- 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, parsley, oregano, and salt and pepper to taste. Cover, and simmer gently for 30 minutes.
- Preheat oven to 500 degrees F (260 degrees C).
- 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.
- 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.
I serve it with rice (Ben and I like serving it over the rice) and a nice bread.
Let me know if you try it and like it!
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This shrimp recipe sounds yummy. I like the fact that you bake it in the oven to blend the flavors. Serving with rice sounds good too!
This sounds very similar to a shrimp creole with some obvious differences. We’ll be trying this one. Thanks!
How could it be bad with the three best foods in the world: garlic, olive oil and tomatoes?
the dish sounds wonderful YOU will need too cook it for me and Sabrina .HA! HA! Just kidding do you think we could use chicken instead of shrimp? Sara and Kristina are alergic too shrimp.
This dish really is good. Every time I make it people ask for the recipe :). And of course with garlic, olive oil and tomatoes you can’t go wrong!!! Cathy, I would love to cook it for you and Sabrina. We could make a night of it :) I am sure it would be fine with chicken too although I have never tried it. I would think you would have to cook the chicken beforehand or bake it in the dish for longer though.
This sounds awesome…but the shrimp doesn’t get all tough and chewy from cooking it for so long? I always have a hard time with that aspect of shrimping.
No, we have never had it be tough. The nice thing is that you are putting it in there raw so you 15 min. isn’t too long. Really the recipe says to watch for when the shrimp is pink so it may not take the full 15 min. Sometimes I leave it in there a bit longer to toast the cheese a little more, but that doesn’t usually take more then the required time.
Oh, okay. Cool :) I just bought a bunch of shrimp on sale so I’ll give it a try. Yay, I love new recipes :)