Our amazing friends K & D had us over for dinner a few months ago and since then I have not been able to stop myself from thinking about this Greek shrimp dish they made. It was loaded with tomatoes and feta and all the Green flavors that I yearn for!
After begging K for the recipe I eventually wore her down. She wouldn’t just send me the recipe but insisted I went over to her house and made it with her. That was a win for me and I took it!
Since it’s made almost entirely from pantry and freezer staples, it will quickly become one of my go-to meals when I have to hit the kitchen running. You begin by making a quick Greek-spiced tomato sauce on the stovetop. Then you nestle the shrimp in the sauce, top it with chunks of feta, and slide it into the oven to bake. Before serving, you flash the pan under the broiler to brown the cheese and sprinkle the whole lovely dish with fresh mint. All that’s left to do is set the pan in the center of the table for everyone to help themselves. The sauce is plentiful and packed with flavor so be sure to serve lots of crusty bread or pasta on the side to sop it up. Yum!
I love the fact this this entire dish comes together in just under an hour. When I get home on a weekday from work I just want to be able to put something healthy and delicious on the table quickly and be able to relax in my sweatpants. The weekends on the other hand, I’ll be happily planted in the kitchen for hours with no care in the world.
Here is what you will need:
♥ 4 tablespoons of extra virgin olive oil
♥ 3/4 cup of shallots – finely chopped
♥ 4 garlic cloves – roughly chopped
♥ 1 can of diced tomatoes (about a 28oz can)
♥ 1 teaspoon of salt
♥ 1/4 teaspoon of pepper
♥ 1 teaspoon of ground cumin
♥ 1/2 teaspoon of crushed red pepper flakes (adjust this to your taste – use more or less)
♥ 1 tablespoon of honey
♥ 1 1/2 pounds of extra large shrimp – peeled and deveined
♥ 6oz feta cheese
♥ 3/4 teaspoon of dried oregano
♥ 2 tablespoons of chopped fresh mint – chopped
Here is what you will need to do:
♥ Preheat the oven to 400°F and set one oven rack in the middle position and another about 5 inches underneath the broiler.
♥ Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
♥ Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook uncovered, stirring occasionally, until the sauce is thickened. About 15 to 20 minutes.
♥ Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp).
♥ Turn on the broiler and carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Remove the pan from the oven and let the shrimp rest for 5 minutes, then sprinkle with mint and serve.
♥♥ Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent baking dish and proceed from there.
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