“Human nature is water, not stone.”
Greek Shrimp with Tomatoes & Feta
Remember last week when I was blathering on about the importance of having a properly stocked pantry? Well this week, and completely by accident I might add, is a perfect example of that very thing!
Honestly, it started because I wanted to cook something in my cast iron pan to photograph… that was it! I’m often driven to cook something to photograph based solely on how particular pan or serving dish has caught my eye. I guess that’s the photographer side of me coming out… I may become completely captivated by the way light hits a given object. There’s probably medication for being this easily distracted but I’m fairly happy in this state! 😛
On this particular day it was my cast iron pan with its perfectly seasoned patina. So I poked around in my pantry and freezer and this is what happened.
As some of you have probably noticed by now, I have a thing about flexibility. Both on and off the yoga mat! I work on flexibility, some might say, tirelessly. Again, both on and off the mat! This is a recipe which exemplifies flexibility to perfection. It’s beautiful just as it is… served right out of the cast iron, as an appetizer along with a gorgeous hunk of baguette, but imagine it over pasta! Or served with rice! Hey you could even substitute chicken if shellfish isn’t your thing! It would work well as a quick lunch (and make no mistake it is QUICK!) in any season as it tastes equally delicious served at room temp. Of course it will always be an amazing last minute appetizer, but don’t rule it out as a perfect weeknight meal, although I have to admit that it’s sufficiently elegant to win over any dinner party crowd. They’ll be amazed at your prowess in the kitchen when you whip this up before their eyes!
So go on, root around in that pantry that you’ve recently stocked to perfection, and let whatever pan or dish inspire you to create your own camera ready beauty!
Enjoy & Namaste
- Olive oil for pan
- 1 medium onion, diced
- 1 large clove garlic, minced
- 2 tomatoes, diced (canned work just as well as fresh although I would go for 3 or 4 canned ones as they tend to be smaller)
- ½ cup white wine
- 1 tsp oregano
- 20-25 (or so) jumbo shrimp peeled
- ½ cup feta, good quality, crumbled
- Lots of fresh ground pepper, salt unnecessary as the feta will likely be salty enough, but test it to see
- Preheat oven to 425 F
- Heat oil in a largish pan, as you know I used my cast iron, but any large shallow pan will work
- Sweat garlic and onions until translucent, about 3 or 4 minutes
- Add diced tomatoes, oregano and white wine and reduce to simmer
- Cook down until slightly thickened, about 15-20 minutes
- While sauce is thickening you can shell your shrimp and crumble the feta
- Arrange shrimp on top of sauce and sprinkle with feta, top with plenty of fresh cracked pepper
- Pop into preheated oven until shrimp is pink and feta is lightly browned, about 10 minutes
- Top with fresh parsley if available