Number of servings : 6 to 8
Prep time: 10 minutes
Cooking time: 35 minutes
Type of meal : | Side Dishes | Side Dishes
Special diet :
1 tbsp (15 mL) olive oil
1 onion, chopped
2 cloves garlic, finely chopped
pinch hot red pepper flakes
1/2 cup (125 mL) dry white wine, chicken stock or water
1 28 oz (796 mL) tin plum tomatoes with juices or 2 lb (1 kg) fresh plum tomatoes, peeled and chopped
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1 1/2 lbs (750 g) large shrimp, butterflied but not split
4 oz (125 g) feta cheese, crumbled
3 tbsp (45 mL) pitted small black olives
2 tbsp (25 mL) chopped fresh parsley
- Heat oil in a large deep skillet. Add onions and cook gently on medium heat until tender about 5 minutes. If onions start to stick add a few tablespoons water and continue cooking until water evaporates. Add garlic and hot red pepper flakes and cook a minute longer. Add wine and cook until it is almost completely evaporated.
- Add tomatoes, salt and pepper and bring to a boil. Break tomatoes up with a spoon and cook, on medium heat, stirring often, until thick—10 to 15 minutes. Add shrimp and stir to cook well with tomatoes. Transfer to a 3L baking dish.
- Sprinkle shrimp with feta and olives. Bake in a preheated 375°F (190°C) oven for 10 to 15 minutes until shrimp are cooked through. Sprinkle with parsley.
Bonnie says: Serve this updated Greek classic over rice, couscous or orzo (rice shaped pasta).
Fran says: Cheese is rich in calcium, protein and B vitamins. Choosing lower fat cheeses gives you all the nutrition with less fat and less calories. Olive oil is a rich source of monounsaturated fatty acids, vitamin E and unique disease-fighting phytochemicals. The components in olive oil are helpful in lowering heart-disease risk.