Mediterranean Shrimp

Will you make that shrimp with the tomatoes and feta when I come home…?

This is the question I get asked all the time from my grown kids when they are coming into town. Sure I will! It’s a cinch and holds well if they are running late or plans change. It’s delicious as is but we really like it best served with a big piece of rustic bread. Try it served over rice, polenta or even potatoes (mashed or roasted) too!

wildflowers and fresh food shrimp tomatoes.jpg

Mediterranean Shrimp:

1 small onion, chopped

4 garlic cloves, minced

1 28 oz. can diced tomatoes with juices

3 T. chopped fresh basil

1 ½ t. Dried oregano

¼ t. Red pepper flakes

Salt and pepper

1 ¼ lb large shrimp. Peeled and deveined.

5 oz. feta cheese

2 T. fresh mint chopped

Lemon wedges for serving

Heat olive oil in a large saute pan over medium heat, add in garlic, onion and saute 1-2 minutes being careful not to burn the garlic. (burnt garlic will make the entire dish bitter).

Add in the canned tomatoes, basil, oregano and red pepper flakes and season with salt and pepper.

Bring to a simmer, then reduce heat to medium-low and continue to simmer, stirring occasionally, until sauce has thickened, about 5 minutes.

Add in shrimp and submerge in sauce. Cover and cook until shrimp are cooked through, stirring occasionally, about 4-5 minutes.

Sprinkle with feta and mint. Serve warm with lemon wedges and crusty bread.

Also good with orzo, potatoes or pasta, whatever you like best. Enjoy!