Wednesday, September 24, 2014

Greek Roasted Shrimp with Olives and Feta

I was looking for a recipe for shrimp and ran into this one. I had to make changes due to what I had on hand. It turned out great. I served it over spiralized zucchini along with garlic bread.

  • 4 Tablespoons Olive Oil, Divided
  • 1/4 red onion, Diced
  • 4 cloves Garlic, Minced
  • ⅓ cup White Wine
  • 14-½ ounces, weight Canned Diced Tomatoes
  • 1 teaspoon Oregano
  • 1 teaspoon red pepper
  • 1 whole Lemon, Zested And Juiced
  • 1 teaspoon Freshly Ground Black Pepper
  • ¾ pounds Shrimp, Peeled And Deveined
  • ⅓ cup Kalamata Olives, Halved
  • 4 ounces, Feta Cheese, Crumbled
  • 1/2 cup Italian breadcrumbs

Preparation Instructions

Preheat the oven to 400ºF.
Heat 2 tablespoons olive oil in a cast iron skillet over medium heat. Add the shallots and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute. Add the wine and bring to a boil, scraping the pan. Cook for about 3 minutes, until the wine has reduced about halfway. Add diced tomatoes, tomato paste, oregano, lemon zest, salt, and pepper to the skillet. Reduce heat to medium-low and simmer for 10 minutes.
Remove skillet from the heat and place the shrimp in one layer over the mixture in the skillet. Sprinkle the olives and feta over the entire thing. In a small bowl, mix the bread crumbs with the remaining 2 tablespoons of olive oil, then sprinkle over shrimp-feta-tomato mixture.
Transfer skillet to oven and bake for 15 minutes. Remove from oven, squeeze the lemon juice over the top.

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