Mediterranean Shrimp With Olives Tomatoes And Feta Food

MEDITERRANEAN SHRIMP

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
• In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
• Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
• Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
• Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.

MEDITERRANEAN SHRIMP WITH OLIVES, TOMATOES AND FETA

Steps:

• Preheat oven to 450F.
• Saute the onion and garlic in olive oil in a large oven-safe pan or skillet.
• Stir in oregano, salt, black pepper and wine; cook sauce to reduce the wine.
• Add the tomatoes with liquid, olives, roasted peppers, roasted garlic and parsley.
• Simmer sauce, covered for 20-30 minutes.
• Top sauce with shrimp and cubes of feta.
• Bake 12-15 minutes or until shrimp are cooked and cheese is soft.
• Serve with cooked pasta.

MEDITERRANEAN SHRIMP

Steps:

• Heat 2 TBSP of the olive oil in a large nonreactive skillet.
• Add the garlic, onions, and scallion; saute over medium heat for 2 minutes, stirring frequently.
• Stir in tomatoes: cook over high heat for 5 minutes.
• Stir in the wine and cook 1 minute longer.
• Remove from heat and scrape into a large bowl.
• Stir in half of the feta cheese and set aside.
• Meanwhile, Cook bowtie pasta according to package directions, al dente.
• Remove from heat and drain.
• In the same pan the sauce was prepared, heat the remaining TBSP olive oil.
• Add shrimp, and saute over medium-high heat until cooked through, about 2 minutes.
• Add chopped olives ans the sauce.
• Lower the heat and cook 1 minute.
• Stir in remaining feta cheese, the butter and the freshly ground black pepper.
• Toss the sauce with the pasta and garnish with remaining whole olives.

SHRIMP WITH TOMATOES, OLIVES AND BASIL

Steps:

• Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
• 2. Add the tomato, wine and remaining 1/4 teaspoons salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat.

MEDITERRANEAN PASTA WITH SHRIMP

Steps:

• Peel shrimp and devein; keep chilled until needed.
• Chop sun-dried tomatoes into small pieces; place in a heat-proof bowl and cover with boiling water; allow to rest until softened, 15-30 minutes.
• Cook pasta until al dente, 8-10 minutes, or according to package directions; start to prepare vegetables and shrimp just as pasta cooks.
• Drain softened sun-dried tomatoes from water and reserve the soaking liquid (you may need this later).
• In a large deep skillet, heat olive oil on medium heat, and add garlic, pepper flakes (if using), and oregano, just until fragrant.
• Add the artichokes, sliced red peppers, chopped olives, and softened tomatoes; season with salt and pepper.
• Add the wine, reduce heat to low, and cook, stirring occasionally, for 3-5 mintes.
• Check your pasta, taste it to see if it is al dente; drain when ready, and toss with a little extra virgin olive oil if desired.
• Add the shrimp and the feta to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes.
• Sprinkle the dish with parsley and add the juice of the lemon, being careful not to add the seeds.
• Fold in the cooked pasta, tossing to mix, until everything is evenly blended.
• Add some of the reserved cooking liquid from the sun-dried tomatoes if the pasta seems too dry, use your own judgement as to how much you like to add.
• Serve hot, with other foods if desired.