Greek Shrimp Recipe with Tomato and Feta

Greek Shrimp Recipe with Tomato and Feta

from themediterraneandish.com
30 min
6 servings

Ingredients

  • 1 1/2 lb large shrimp (21/25), fully thawed, peeled and deveined
  • Kosher salt
  • Black pepper
  • 1 1/2 tsp dry oregano, divided
  • 1 1/2 tsp dry dill weed, divided
  • Pinch red pepper flakes
  • 6 garlic cloves, minced, divided
  • Greek extra virgin olive oil (I used Early Harvest Greek EVOO)
  • 1 large red onion, chopped
  • 1 26-oz/737.088 g canned diced tomato, drain only some of the liquid
  • Juice of 1/2 lemon, more for later if you like
  • Chopped fresh mint leaves, a generous handful
  • Chopped fresh parsley leaves, a generous handful
  • 2 to 3-oz/56 g crumbled Greek feta cheese, more if you like
  • 6 or more pitted Kalamata olives, chopped (optional)

Directions

  1. 1

    Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, 1/2 tsp dry oregano, 1/2 tsp dry dill weed, pinch red pepper flakes, and about 1/2 tsp of minced garlic. Drizzle with extra virgin olive oil, and toss to combine. Set aside for now.

  2. 2

    In a large heavy skillet (I used this cast iron skillet), heat about 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and remaining minced garlic, cook briefly until fragrant (stir regularly.) Add tomatoes and lemon juice, and season with pinch of salt, pepper, and remaining dry oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.

  3. 3

    Now add the marinated shrimp. Cook for about 5 to 7 minutes or until pink, do a little stirring if needed (do not over-cook shrimp).

  4. 4

    Stir in fresh mint and parsley leaves. Finish with sprinkle of feta and black olives. If you like, add a splash more lemon juice or more red pepper flakes to your taste.

  5. 5

    Serve over plain orzo, your favorite grain, or your favorite crusty bread to sop up the delicious sauce. Enjoy!