Thursday, August 27, 2020

Greek Shrimp Skillet

I just can’t get enough shrimp recipes this summer because they are so easy and fast to make. This Greek Shrimp Skillet is loaded with tomatoes, Kalamata olives and feta cheese. Serve it over rice or pasta, add a salad and your favorite beverage.  Serves 4  Total Time: 30 minutes 


1 tablespoon olive oil 
1 medium onion, finely chopped 
3 garlic cloves, minced 
1 teaspoon dried oregano 
1/2 teaspoon pepper 
1/4 teaspoon salt 
1/2 cup kalamata olives, chopped, optional (not pictured)
2 cans (14-1/2 ounces each) diced tomatoes, undrained 
1/4 cup white wine, optional 
1 pound uncooked medium shrimp, peeled and deveined 
2 tablespoons minced fresh parsley 
3/4 cup crumbled feta cheese 


In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened. Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened. Serve  over rice or pasta. Like it spicy? Try adding a pinch of crushed red pepper with your other seasonings.

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