Greek Roasted Shrimp
This meal made our Wednesday night special. And sometimes, a little mid-week pick-me-up is just what one needs to carry on. It was just the right amount of work and ease--enough time required where I felt cooking was therapeutic (as it often is for me), yet fast enough that this was no biggie in terms of effort. The meal is beautiful, simple--and perhaps the best selling point yet--requires one to open a bottle of wine. Cheers to Wednesday!
Greek Roasted Shrimp with Olives and Feta
-proportions adapted slightly from tastykitchen.com
- 4 Tablespoons Olive Oil, Divided
- 2 shallots, Diced
- 4 cloves Garlic, Minced
- 1/2 cup White Wine (I had chardonnay in my fridge, so that's what I used. Make sure you use something you like to drink, and keep it on the dry side).
- 14-½ ounce can diced tomatoes
- 1 T. tomato paste
- 1 teaspoon dried oregano
- 1 whole Lemon, Zested And Juiced
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 lb shrimp, Peeled And Deveined (I used a bag of frozen raw, peeled, deveined shrimp without tails. I stuck it in the fridge last night to thaw. Easy peasy).
- ⅓ cup Kalamata Olives, Halved
- 1 pkg feta cheese crumbles (about 4-5 oz in weight)
- ¾ cups Panko Bread Crumbs
- 3 Tablespoons fresh parsley, minced.
Heat 2 tablespoons olive oil in a cast iron skillet (or a skillet that can head straight into the oven and withstand 400 degrees) 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 all. 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 at 400 degrees for 15-20 minutes (my shrimp were still slightly frozen, and I tend to overcook any form of meat, so I baked closer to 25 minutes). Remove from oven, squeeze the lemon juice over the top, and sprinkle with parsley. I served this over Israeli couscous, but feel free to place on a bed of noodles, quinoa, rice, or just use some french bread to sop up the sauce. Enjoy this beautiful, delicious, company-worthy Wednesday night wonder.