Mediterranean Shrimp
In my goal to eat healthier the family and I have started eating fish and seafood at least once a week. While Hubs and I eat all kinds of seafood, the boys can be picky. A loves poke and some white fish while T can’t get enough salmon or sushi. But both boys love shellfish. They simply cannot get enough. So, on the nights I make shrimp or crab for dinner, I know those are the nights everyone will be clearing their plates.
While I’ve enjoyed shrimp raw, grilled, fried, boiled and roasted, my favorite way to enjoy them is with a nice piece or two of crusty bread. A bread you can rip apart and dip in sauce. The same sauce the shrimp cooks in. A sauce full of flavor both from the seasonings I’ve added as well as the shrimp soaking in it. I’ve been enjoying shrimp and crawfish this way for years. It started in college when my roommates and I discovered Killer Shrimp – a restaurant that serves up its namesake swimming in a deliciously spicy broth. The meal includes a crusty baguette, ripe for dipping. While the sauce was too spicy for my taste. It started my love for shellfish swimming in sauces.
But rich, flavorful sauces aren’t the only thing I love. I also adore Mediterranean flavors. Feta cheese, marinated artichoke hearts, olives… classic flavors that make you think of Greece and the Italian Riviera. Beautiful places surrounded by water, where seafood is a common delicacy. I can never get enough of those Mediterranean flavors, and since those flavors come from places surrounded by water, it makes sense that they would go so well with shellfish, especially if the shrimp is swimming in them.
This is the perfect recipe when you’re in the mood for something light and easy, that can be thrown together in a few minutes on a busy weeknight. Not only that, it’s a great option when you’re looking for something a little healthier as well. The fact that my whole family lapped it up, makes it a serious winner. Yes, serving it with a nice crusty baguette may add a few calories, but trust me, you don’t want to miss sopping up that sauce. It makes the whole meal, that much more satisfying.
Ingredients
- 1 pound large shrimp peeled, deveined
- salt and pepper
- 2 tablespoons olive oil
- 1 red onion chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 1 (14-ounce jar) marinated artichoke hearts, drained and chopped
- 1/2 cup Kalamata olives, chopped
- 3/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 400 degrees F. Pat the shrimp dry, and sprinkle with salt and pepper, set aside.
- In a large, ovenproof skillet heat the olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the tomatoes and oregano. Reduce the heat to low and let gently simmer for 10 minutes. Stir in the red wine vinegar and remove from the heat.
- Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
- Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Serve immediately with a crusty loaf of bread.
