It’s a rainy spring day in this part of the world.
I’ve been meaning to post this succulent shrimp recipe for some time so today seemed a particularly fitting day to warm our tummies and our hearts.
This is an easy preparation that delivers big taste and delicious flavors. It’s versatile as well. You can substitute any protein of choice for the shrimp – seared tempeh, seitan or tofu would work well here. You can enjoy this dish over cabbage or with a green salad or serve it over quinoa, millet or rice to sop up the juices. It also makes a delicious burrito filling.
I found a pound of jumbo shrimp on sale for $7.99 so this entire meal for four cost less than $20 – delicious and economical.
- 1 large yellow onion, chopped
- 12 or so on-the-vine tomatoes (cocktail size tomatoes), cut into quarters
- 2 Tbsp fresh Italian parsley (flat-leaf parsley), finely chopped + more for garnish
- 4 garlic cloves, minced
- 2 tsp chili garlic sauce (or to taste, it’s hot)
- 450 grams (about 1 pound) large frozen and thawed shrimp, peeled and deveined
- 3/4 cup feta cheese (about 5 ounces), crumpled
Feta cheese is quite salty and chili garlic sauce is rather hot so I don’t tend to add salt or pepper to this dish as I find it plenty spiced on its own.
In a medium sized skillet set over low-medium heat, sauté onion in some olive oil for two to three minutes. Add diced tomato and sauté with onion for another few minutes until tomatoes start to break down and release their juices. Remove pan from heat.
Add contents of first pan (onion, tomato and parsley) to the shrimp skillet, mixing together. Top with feta cheese, tucking some of the cheese under the tomato/shrimp sauce.
Place skillet under the broiler for approximately 3-5 minutes or until the feta begins to soften and slightly brown. Be sure to watch carefully so that the cheese does not burn.
Remove from oven and serve with desired accompaniments.