shrimp with tomatoes and feta
Prawn
Shrimp with Tomatoes & Feta
Thanks to quick-cooking shrimp, this one-pot meal comes together in record time. Tomatoes add a burst of color and acidity, while chopped basil brings freshness. Serve over pasta or whole grains.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 cup halved and sliced onion
- 2 large cloves garlic, minced
- ¾ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 (14 ounce) can petite-diced tomatoes
- ¼ cup dry white wine
- 1 pound raw shrimp (21-25 count), peeled and deveined
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
Directions:
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic, oregano, crushed red pepper, salt and pepper; cook, stirring, for 1 minute. Stir in tomatoes and wine; bring to a simmer and cook, stirring, until slightly reduced, about 3 minutes. Add shrimp and cook, stirring, until just cooked through, 3 to 4 minutes. Remove from heat and sprinkle with feta and basil.
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