Greek Feta Shrimp
The vibrant fresh flavors from the briny capers and olives, the tangy feta, and the fresh herbs all work perfectly with a glass of Laurel Glen Blanc Slate Sauvignon Blanc. Serve this with crusty bread, lemon herbed orzo and a salad for a complete meal.
- 1- tablespoon olive oil
- 2 shallots diced
- 4 cloves garlic chopped
- 4 cups chopped fresh tomatoes
- ½ cup basil chopped
- 1- tablespoon capers drained
- 1 bunch Swiss chard leaves chopped separate from stems.
- ½ teaspoon salt
- ½ teaspoon black pepper
- Red pepper flakes to taste
- 1- pound raw large shrimp peeled w/tails
- ½ cup Kalamata olives cut in half
- 1 ¼ cup crumbled feta
- ½ lemon
- Fresh parsley, oregano and dill chopped
Preheat oven to 425 degrees F.
Heat olive oil in an oven safe skillet or braising pan over medium heat.
Sauté the shallots and the chopped Swiss chard stems until softened about 5 minutes. Add in garlic, and sauté for another minute.
Add in the capers and the tomatoes with their juices. Bring to a boil and then lower the heat and simmer for 10 minutes. Stir occasionally to help the tomatoes break down; you want the sauce to thicken.
Season with the salt, pepper and the red pepper flakes. Stir in the chopped Swiss chard leaves and the basil; continue to simmer for 5 minutes until the Swiss chard has wilted into the tomatoes.
Take the pan off the heat and stir the olives and 1-cup feta into the tomato mixture. Neatly arrange the shrimp into the tomatoes, garnish with remaining crumbled feta and a few whole olives on top.
Place pan in oven and bake for 10 minutes until the shrimp has cooked through.
To give a bit of crust and color, move the pan to the top rack and broil until desired color. Remove from oven and squeeze lemon over and garnish with chopped fresh herbs.
Serve with crusty bread and lemon herb orzo. (For orzo toss fresh herbs, olive oil and lemon juice and zest, salt and pepper to taste with cooked orzo pasta.)