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07-05-2020 02:58 PM - edited 07-05-2020 03:00 PM
I made this last night for dinner (not exactly 4th of July barbecue). It is a keeper.
4 T olive oil
3/4 cup finely chopped shallots
4 garlic cloves, coarsely chopped
1-28 oz can diced tomatoes
1-1/2 salt
1/4 t pepper
1 t ground cumin
1/2 t crushed red pepper flakes
1 T honey
1-1/2 pounds extra large shrimp, peeled and deveined
6 oz feta cheese
3/4 t dried oregano
2 T chopped fresh mint
Preheat oven 400
Heat olive oil in a wide skillet over med-low heat. Add the shallots and garlic (stirring occasionally) until softened. Do not brown.
Add the undrained tomatoes, salt, pepper, cumin, red pepper flakes and honey. Bring to a boil and then reduce the heat to med-low (stirring occasionally) until sauce is thickened, 15-20 minutes.
Arrange shrimp over tomato sauce in an even layer. Crumble feta over the shrimp and then sprinkle with oregano. Bake for 12 to 15 minutes until shrimp is just cooked. Place pan under the broiler (about 5 inches away) for about 1-2 minutes. Let rest for 5 minutes then sprinkle with fresh mint and serve.
This recipe serves 4. I halved it because it was just me. I have another serving for tonight. Easy and delicious.
07-05-2020 03:09 PM
OH BOY! Does that sound good! And to think I only had ravioli !
07-05-2020 04:29 PM
Sounds delish @DiAnne
Greek Salads are one of my FAV summer meals!
With Greek festivals cancelled, we need some easy at home Greek recipes!!!
07-06-2020 11:06 AM
Thanks for posting. It looks tasty.
07-06-2020 01:34 PM
@Chi-town girl wrote:Sounds delish @DiAnne
Greek Salads are one of my FAV summer meals!
With Greek festivals cancelled, we need some easy at home Greek recipes!!!
I love Greek food @Chi-town girl too. Thank You for the recipe, @DiAnne
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