Ingredients for Aegean Shrimp
- 1 tablespoon Extra Virgin Olive Oil
- Onions (not used in recipe)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 2 cloves garlic, minced
- Bay Leaf (not used in recipe)
- Dried Basil (not used in recipe)
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley, chopped
- Sesame Oil (not used in recipe)
- Hot Pepper Oil (not used in recipe)
- Salt & Freshly Ground Black Pepper, to taste
- 1/2 cup dry white wine
- 1 pound large shrimp, peeled and deveined
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted Kalamata olives, sliced
- 1/4 cup fresh lemon juice
- Cooked Rice (not used in recipe)
- 1/4 teaspoon red pepper flakes
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How to Make Aegean Shrimp
- In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute, or until fragrant, being careful not to burn.
- Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
- Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in the diced tomatoes (undrained), parsley, oregano, lemon juice, and red pepper flakes (if using). Season with salt and pepper to taste.
- Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
- Serve immediately over pasta or with crusty bread for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
32g
Fat
59g
Carbs
6g
