It rained so hard the other day that going outside was a chore. No grilling outside either. I tried to whip up a dinner that we had at a restaurant. It was delicious, quick and easy. I made it for 2 but you could easily double it for 4 or triple for 6.
1 pound shelled shrimp
1/4-1/2 cup crumbled feta cheese ( I prefer the french feta which is not as strong)
2 Tablespoons dried oregano
8-10 italian tomatoes sliced
4-5 dried tomatoes in oil (not necessary but it gave it a bit of a kick)
2 shallots, sliced
Take a large non-stick frying pan. Put in about 2 Tablespoons olive oil. Heat up. Saute the shallots until almost crispy. Then, add the all the tomatoes. Bring the heat to medium and let them braise a little bit, about 3-4 minutes. Toss in the dried oregano and let that mix in for about another 1-2 minutes. The tomatoes should be soft. If not, just let them hang out in the pot at the medium heat for a little more time. Then, add your shrimps. Stir them around until they all turn pink. It should take about 3 minutes at the most. Shrimp cooks up pretty quickly. Once the shrimp is done, toss in the feta. Once the feta is completely incorporated in, serve. You could serve this over pasta, couscous, or rice. I served it over a bed of sauted spinach with a hunk of bread on the side and a basil leaf for over the top for pure looks.
We’re also on the same page with food as well.