Easy – serves 2 – adjust recipe for more diners
Watch your shrimp closely so you don’t overcook them. They’re done when they just become opaque. They’ll continue to “cook” for a minute or two after they’ve been removed from the heat…as they cool.
1 pound large peeled, deveined shrimp – tails on okay
¼ cup extra virgin olive oil – the more flavorful the better
4 large cloves of garlic – finely minced – adjust number of cloves to your taste
1/8 teaspoon red pepper flakes (if desired)
½ red onion - chopped
12 pitted kalamata olives – cut in half
1 large tomato – diced
1/8 teaspoon salt
1/4 t fresh ground pepper
½ small lemon to squeeze over dish
4 oz. feta cheese + 2 more ounces (or to taste)
orzo pasta – follow package directions
In a large sauté pan over very low heat add olive oil, garlic, and red pepper flakes (if using). Allow garlic to slowly soften – but do not brown or crisp. Remove garlic from pan when fragrant and soft – leaving as much oil in pan as possible. Turn heat up to medium; add red onion and olives, and sauté until onion is soft. Add shrimp and tomatoes plus salt and pepper and sauté until shrimp is opaque – only a few minutes…do not overcook shrimp. Reintroduce the reserved garlic. Squeeze lemon over shrimp mixture. Crumble feta into pan and immediately remove from heat.
Plate shrimp over a bed of cooked orzo and sprinkle remaining feta cheese over the dish. Serve with toasted pitas…a masterpiece!
Click here to get the Greek Grilled Pizza recipe.