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Yiouvetsi shrimp with tomatoes, basmati rice, lemon zests and sultana raisins

Cheese, Vegetables and Fruits, Risotto, Pasta and Rice, Fish, Seafood & Shellfish


Recipe for 4 persons


12 Unit(s)
Peeled medium shrimps, tail-on
2 Unit(s)
3 Clove(s)
900 Gr
300 Ml
White wine
1 Pinch(es)
200 Gr
Feta cheese
5 Sprig(s)
1 Unit(s)
Lemon juice


1 Cup(s)
Basmati rice
2 Zest
125 Gr
Sultana raisin
  • Olive oil
  • Salt and pepper

Preparation time: 45.00 min

Preheat your Oven at 415.00 °F

  • Prep

    Wash the shrimps or let them defrost in the fridge.
    Peel and mince the onions.
    Peel and chop the garlic.
    Peel the tomatoes : with the tip of a knife, slice a little cross on the tomatoes. Put in boiling water for 1 to 2 minutes then put in a bowl of cold water with ice cubes. Remove easily now the tomatoes skin and dice the tomatoes.
    Separate feta cheese into chunks.
    Wash and chop the parsley.

  • Shrimps

    In a hot skillet with a dash of olive oil, cook the shrimps for 2 minutes at high heat. Season with salt and pepper and lemon juice. Keep aside. In the same pan, brown the onions in olive oil, add the garlic and the white wine and let reduce.
    Add the tomatoes and the origano.Let simer at low heat for 15 minutes. Mix frequently. Season to taste. Add the shrimps and cook for another 5 minutes.
    Add the parsley and the feta cheese.

  • Rice

    In a large pot with boiling salted water, cook the basmati rice for 10 minutes. Drain and put aside. Season with salt and peper the raisins and the lemon zests, add a dash of olive oil and mix well. 
    Warm up in the microwave for 2 minutes and add a spoon of butter.

    Mix with the rice.

  • Plating

    In a bowl, put some rice with lemon and raisins. Add few shrimps on top. Enjoy!

This tradiotionnal greek recipe is usually cooked in a pot made of clay called yiouvetsi, hence the name.

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