This is a recipe that has been on rotation in our house for many years. It’s easy, healthy and delicious. What more could you ask for in a weeknight meal? I like serving it on its own sometimes or over spaghetti squash if I want to be less indulgent. Sometimes I add capers if I want it to be a bit more flavorful.
Ingredients
1 ½ lb. large (16-20) shrimp (I look for American shrimp at Whole Foods that have already been peeled)
Sea salt
Fresh ground pepper
1 tsp dry oregano
1 tsp. fresh dill, chopped
¼ tsp. crushed red pepper
3 garlic cloves, minced
2 tbsps. olive oil
1 28 oz. can diced tomatoes (I like Cento brand)
½ red onion, chopped
Juice of one lemon
1 tbsp. chopped Italian Parsley
4 oz. crumbled feta cheese
½ cup kalamata olives, halved
Orzo or rice for serving
1. Remove tails from shrimp (if they are already peeled) and place in a bowl. Combine with dried oregano, fresh dill, red pepper flakes, salt and pepper. Drizzle with a little olive oil and set aside.
2. In a wide skillet, add 2 tbsps. of olive oil over medium heat until warm. Add the chopped onion and garlic and cook for 3 minutes, being careful that nothing burns. Add tomatoes and lemon juice, salt and pepper. Bring to a boil, then simmer for 15 minutes.
3. Add the shrimp already mixed with the herbs. Cook for about 6 minutes until shrimp are no longer pink. Be careful not to overcook the shrimp.
4. Stir in parsley. Take off the heat and add crumbled feta and kalamata olives. Add lemon juice to taste and additional red pepper flakes for heat.
5. Serve over rice or cooked orzo with crusty bread on the side.
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