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2 lb. medium shrimp

⅓ cup olive oil

6 green onions (scallions), white plus most of the green part, coarsely chopped

1 cup dry white wine

2 teaspoons Dijon mustard

1 lb. mixed greens (turnip greens, kale or spinach), coarsely chopped

1 bunch flat-leaf parsley, coarsely chopped

½ bunch arugula, coarsely chopped

½ cup dill, chopped

½ cup fish stock (from the shrimp shells), or more as needed

1 cup crumbled feta, or more, to taste

Salt and freshly ground pepper, to taste

3 tablespoons lemon juice, to taste

3-4 slices toasted whole-wheat bread, for serving


1. Wash, de-vein and peel the shrimp, keeping the tail on. Drain and refrigerate until needed. Place the shells in a saucepan, add water to cover and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Drain and reserve the stock.

2. In a heavy-bottomed skillet heat the oil and sauté the onions for 3 minutes. Add the shrimp and toss for 1 minute, then pour in the wine, add the mustard and stir briefly to dilute; add the greens, the parsley and rocket, ½ cup stock and the lemon. Cook for 3-4 minutes, or until the shrimp are cooked, adding a little more stock if needed. If the greens need more cooking, remove the shrimp with a slotted spoon and set aside, then continue cooking the greens until tender. Add the shrimp and the dill to the greens, and toss.

3. Remove from the heat, sprinkle with 1 cup feta and with a little salt—feta is usually salty enough–and add freshly ground pepper. Don’t stir, but shake the pan to distribute the ingredients evenly. Taste and adjust the seasoning.

4. Serve hot, warm or at room temperature, with more feta on the side, and crusty bread to sop up the delicious juices.

Recipe and photo courtesy Aglaia’s Table. Originally published in The Foods of Greece by Aglaia Kremezi (Stewart, Tabori and Chang, 1993). 


Calories: 310
Total Fat: 13g
Saturated Fat: 2g
Sodium: 1440mg
Total Carbohydrate: 11g
Sugars: 2g
Fiber: 3g
Protein: 31g

Yield: 4

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