I love a good one dish meal—so many fewer dishes to clean! Plus there is something lovely about making something in a skillet and casserole and serving is tableside. This Greek Roasted Shrimp with Olives and Feta from TK member Marie was to die for. The tomatoes became richer and sweeter as they cooked slowly and the saltiness from the feta and olives was the perfect balance. It was even delicious room temperature the next day.
To make it you will need: olive oil, shallots, garlic, white wine, canned diced tomatoes, tomato paste, dried oregano, lemon zest, salt, pepper, peeled and deveined shrimp, Kalamata olives, feta cheese, bread crumbs, and Italian parsley.
Finely dice the shallots and garlic.
Heat two tablespoons of olive oil in a cast iron skillet and sweat them until soft and translucent.
Deglaze the pan with white wine and let it reduce to about half.
Add the crushed tomatoes …
And the tomato paste and give it a stir.
Let it reduce and sprinkle in the oregano …
And the lemon zest. Simmer for 10 minutes over medium-low heat and then remove the skillet from the burner.
Place the shrimp in one layer in the tomato sauce.
Sprinkle in the feta …
The olives …
And the breadcrumbs.
Transfer the skillet to the oven and bake for 15 minutes until it is bubbling and much more dense.
Remove from the oven and squeeze the lemon juice from the zested lemon over the top.
Then sprinkle with a good dose of chopped parsley.
You’ll want to scoop this right out of the skillet and eat it. Or get some crusty bread and use that as your spoon, it is absolutely delightful. Visit Marie’s lovely website Little Kitchie for other wonderful recipes!
by Marie @ Little Kitchie on June 19, 2013 in Fish, Main Courses
See this recipe post on Marie @ Little Kitchie’s site!
Tomatoes, olives, oregano and feta provide a zesty sauce for gorgeous roasted shrimp!
Preheat the oven to 400ºF.
Heat 2 tablespoons olive oil in a cast iron skillet over medium heat. Add the shallots and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute. Add the wine and bring to a boil, scraping the pan. Cook for about 3 minutes, until the wine has reduced about halfway. Add diced tomatoes, tomato paste, oregano, lemon zest, salt, and pepper to the skillet. Reduce heat to medium-low and simmer for 10 minutes.
Remove skillet from the heat and place the shrimp in one layer over the mixture in the skillet. Sprinkle the olives and feta over the entire thing. In a small bowl, mix the bread crumbs with the remaining 2 tablespoons of olive oil, then sprinkle over shrimp-feta-tomato mixture.
Transfer skillet to oven and bake for 15 minutes. Remove from oven, squeeze the lemon juice over the top, and sprinkle with parsley. Enjoy over quinoa, rice, or pasta, or simply serve from the skillet with a good hearty bread.
- 4 Tablespoons Olive Oil, Divided
- 2 whole Shallots, Diced
- 4 cloves Garlic, Minced
- ⅓ cups White Wine
- 14-½ ounces, weight Canned Diced Tomatoes
- 2 teaspoons Tomato Paste
- 1 teaspoon Oregano, Minced
- 1 whole Lemon, Zested And Juiced
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- ¾ pounds Shrimp, Peeled And Deveined
- ⅓ cups Kalamata Olives, Halved
- 5 ounces, weight Feta Cheese, Crumbled
- ¾ cups Panko Bread Crumbs
- 3 Tablespoons Italian Parsley (minced)
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.