This recipe is healthy, delicious, pretty easy to make, and can be a crowd pleaser by simply doubling the ingredients.
I found it in a cookbook called “Opa! Healthy Greek Cookbook,” by Theo Stephan & Christina Xenos. I made it as a main dish for my family and then about a week later I made it as an appetizer for a dinner party.
The garlic tomato puree, with a little bit of heat from red pepper flakes, perfectly accommodates the mild, fresh shrimp flavor. Just be careful with the red pepper. Remember you can always add more if it’s not hot enough.
I recommend buying wild caught USA shrimp, but if that’s not available, simply buy USA shrimp, as opposed to shrimp farmed elsewhere.
Here’s the recipe:
This dish is pretty easy to put together. Just be sure to use the freshest tomatoes you can find.
- Shrimp, 1 pound
- Extra-virgin olive oil, 5 tablespoons
- Kosher salt, 2 teaspoons
- Fresh ground black pepper, 2 teaspoons
- Onion, 1, chopped
- Garlic, 4 cloves, minced
- Tomatoes, 2 pounds, chopped fine
- Red pepper flakes, 1/2 teaspoon or to taste
- Greek oregano, 1/2 teaspoon
- Kalamata olives, 4-8 oz, pitted
- Feta cheese, 6 oz
- Fresh parsley, 3 tablespoons, chopped
- Step 1 Preheat oven to 400 degrees
- Step 2 Toss shrimp in a bowl with 1 tablespoon of olive oil, salt, and pepper.
- Step 3 Heat the remaining 4 tablespoons of olive oil in an oven-safe skillet.
- Step 4 Add the onion and season with salt. Cook for 3-5 minutes until translucent.
- Step 5 Add the garlic and black pepper. Cook for 3-5 minutes. Stir, until soft.
- Step 6 Add the tomatoes, red pepper flakes, and oregano. Sauté for 10 minutes. (If your skillet isn’t oven-safe, you can dump the tomato mixture into a 9 x 13 inch baking pan.)
- Step 7 Arrange the shrimp and olives over the tomato mixture in one layer.
- Step 8 Crumble the feta cheese over the top.
- Step 9 Bake for 10-12 minutes, until the shrimp are pink and the cheese is a little bit browned. Don’t overcook the shrimp.
- Step 10 Remove from the oven and sprinkle with parsley.
- Step 11 (This pairs well with a crusty Italian or French bread, or over rice or orzo.)