Greek-style shrimp simmered in a seasoned tomato sauce and finished with mint, parsley, feta, and Kalamata olives.
Greek Shrimp with Tomato & Feta
Greek-style shrimp simmered in a seasoned tomato sauce and finished with mint, parsley, feta, and Kalamata olives.
Ingredients
- 1 1/2 lb large shrimp 21/25 count; thawed, peeled, and deveined
- kosher salt
- black pepper
- 1 1/2 teaspoons dried oregano divided
- 1 1/2 teaspoons dried dill weed divided
- red pepper flakes pinch
- 6 garlic cloves minced; divided
- extra-virgin olive oil
- 1 large red onion chopped
- 26 oz canned diced tomatoes drain only some of the liquid
- 1/2 lemon juiced; more to taste
- fresh mint leaves generous handful; chopped
- fresh parsley leaves generous handful; chopped
- 2–3 oz Greek feta cheese crumbled; more to taste
- 6 Kalamata olives pitted and chopped; optional
Instructions
- Pat shrimp dry. Season with salt, pepper, 1/2 teaspoon oregano, 1/2 teaspoon dill, red pepper flakes, about 1/2 teaspoon minced garlic, and a drizzle of olive oil. Toss and set aside.
- Heat about 2 tablespoons olive oil in a heavy skillet over medium heat. Add onion and remaining garlic and cook briefly until fragrant.
- Add tomatoes and lemon juice. Season with salt, pepper, and the remaining oregano and dill. Bring to a boil, reduce to medium-low, and simmer 15 minutes.
- Add the marinated shrimp and cook 5–7 minutes, stirring as needed, until opaque and pink. Do not overcook.
- Stir in mint and parsley. Finish with feta and olives, and add more lemon juice or red pepper flakes to taste.
- Serve with orzo, another grain, or crusty bread.
Notes
Refrigerate leftovers in a tightly covered container for 2–3 days; reheat only gently to avoid toughening the shrimp.
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Source: The Mediterranean Dish
Category: Uncategorized