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.
Servings: 4
Ingredients
- 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
Instructions
- 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.)
