GREEKESQUE SHRIMP

We love mediterannean inspired food, if you can't tell, considering that lemon, garlic, and olive oil show up in everything I make. This is an interpretation of a dish my mom made growing up known as Garides me feta, sort of the "speed version" of that dish.



Serves: 8

You will need
-2 lbs large shrimp, peeled and deveined, rinsed and dried.
- Extra Virgin olive oil, to coat pan
- 1 large onion, I prefer to use sweet onion.
- Six cloves of garlic, finely minced.
-Gigantic fist of parsley, chopped
-Tsp. of chopped fresh oregano
-White wine
- 3 zucchini, cut in to 1 inch cubes
-1 or less package athenos crumbled Feta (prefer to use original athenos)*
-2 cans petite cut diced tomatoes, drained.
-2 tbsp tomato paste, no sugar added
-Salt: if necessary
-Pepper
- Red pepper flakes
-Lemon zest
Basmati rice, pasta, or couscous**
*replace with fat free or low fat feta for LDL version
**replace with wilted spinach for LDL version


In large pan or wok over medium heat, sauté onion until translucent. Add garlic. Shrimp goes in next, quickly sauté until translucent. Add the red pepper flakes. Next, crank the heat and hit the pan with some white wine, I do a few big splashes, and let reduce. You now have an option, carefully remove the shrimp and put them back in at the end, or, be like me and just leave them in the pan. Sometimes I even use the frozen, precooked, large tail off shrimp from Costco. If you don’t use the Kirkland (Costco) frozen shrimp, use frozen shrimp at your own risk, I cannot vouch for any other brand other than the Kirkland frozen shrimp. Add tomatoes. Add parsley and oregano. After all is heated, add chopped zucchini, remove from heat and add feta, salt (although it’s not necessary) and lemon zest.

Serve with couscous, rice, or angel hair. We typically will serve over short grain brown rice made with vegetable or chicken stock and a few whole cloves of garlic.

Best side would be baby spinach with high quality balsamic and olive oil, red peppers, cucumbers, and pistachios.