Tuesday, February 5, 2013

Greek Shrimp with Tomatoes and Feta

I can't wait for summer....not only for the warmth, but for the lighting!!!
Winter blogging = bad dinner time lighting!

I found this recipe on Williams-Sonoma's website and thought it sounded awesome. Ron loves feta and shrimp so I knew that this would be a hit with him. I contemplated leaving out the mint because I wasn't sure how it would taste. However, I am really happy I left it because it complemented the dish very nicely. We served our shrimp with rice and veggies, but this would be wonderful over pasta. I also loved how simple this was to put together, but how great and rich the flavors became in a short period of time.

A delicious weekday meal!

4 Tbl. extra-virgin olive oil
2 shallots, minced
2 garlic cloves, minced
2/3 cup dry white wine
 1 can (14 1/2 oz.) petite diced tomatoes
Sea salt, to taste
1/2 tsp red pepper flakes
1/2 tsp paprika
1 cup coarsely crumbled feta cheese
2 lb large shrimp, peeled and deveined
2 Tbl  minced fresh oregano
1 Tbl minced fresh mint

In a large sauté pan over medium heat, warm the olive oil. Add the shallots and sauté  about 3 minutes. Add the garlic and sauté about 1 minute. Add the wine and tomatoes (but not their juices).  Season with salt, red pepper flakes and paprika. Increase the heat and bring to a boil, then reduce the heat to medium and cook, stirring often for about 5-7 minutes.

Stir in the cheese, then the shrimp. Cover the pan, reduce the heat to low, and cook until the shrimp are evenly pink and the cheese is beginning to melt, about 3 minutes. Sprinkle with the oregano and mint. Serve immediately from the pan.

Adapted from Williams-Sonoma Collection Series, Seafood, by Carolyn Miller (Simon & Schuster, 2005).

1 comment:

  1. Oh YUM! I love shrimp and feta as well. This recipe sounds easy. TFS