Mediterranean Shrimp

Will you make that shrimp with the tomatoes and feta when I come home…?

This is the question I get asked all the time from my grown kids when they are coming into town. Sure I will! It’s a cinch and holds well if they are running late or plans change. It’s delicious as is, but we really like it best served with a big piece of rustic bread. Try it served over rice, polenta or even potatoes (mashed or roasted) too!

Mediterranean Shrimp:

1 small onion, chopped

4 garlic cloves, minced

1 28 oz. can diced tomatoes with juices

3 T. chopped fresh basil

1 ½ t. Dried oregano

¼ t. Red pepper flakes

Salt and pepper

1 ¼ lb large shrimp. Peeled and deveined.

5 oz. feta cheese

2 T. fresh mint chopped

Lemon wedges for serving

Heat the olive oil in a large saute pan over medium heat, add in garlic, onion and saute 1-2 minutes being careful not to burn the garlic. (burnt garlic will make the entire dish bitter).

Add in the canned tomatoes, basil, oregano and red pepper flakes and season with salt and pepper.

Bring to a simmer, then reduce heat to medium-low and continue to simmer, stirring occasionally, until sauce has thickened, about 20 minutes. Carefully transfer sauce into a baking/casserole pan.

Add shrimp to the baking/casserole pan and submerge the shrimp in the sauce, crumble feta across the top of the . Bake in a 400 degree oven until shrimp are cooked through and the tomatoes are bubbling, about 10 minutes.

Serve warm with lemon wedges and crusty bread.

Also good with orzo, potatoes or pasta, whatever you like best. Enjoy!