Greek Shrimp with Tomatoes & Feta #dinner #weeknight

One of my go-to weeknight suppers: Greek shrimp settled in a spiced tomato sauce, bested with lumps of feta, and afterward heated until brilliant.

This simple, over-the-top delectable Greek shrimp formula originates from my old buddy and Once Upon a Chef right hand, Betsy Goldstein. Since it's made on the whole from wash room and cooler staples, it has immediately gotten one of my go-to dinners when I need to hit the kitchen running. You start by making a snappy Greek-spiced tomato sauce on the stovetop. At that point you settle the shrimp in the sauce, top it with pieces of feta, and slide it into the stove to heat.

Prior to serving, you streak the skillet under the oven to dark colored the cheddar and sprinkle the entire dazzling dish with new mint. All that is left to do is set the container in the focal point of the table for everybody to support themselves. The sauce is copious and stuffed with enhance so make certain to serve loads of dried up bread or pasta as an afterthought to sop it up. Yum!

Also Try Our Recipe : PESTO SHRIMP WITH MUSHROOMS

INGREDIENTS

• 4 tablespoons extra-virgin olive oil
• 3/4 cup finely chopped shallots, from about 3 shallots
• 4 garlic cloves, roughly chopped
• 1 (28-oz) can diced tomatoes
• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes (use less if you are heat-sensitive)
• 1 tablespoon honey
• 1-1/2 pounds extra large shrimp, peeled and deveined, thawed if frozen
• 6 ounces feta cheese
• 3/4 teaspoon dried oregano
• 2 tablespoons roughly chopped fresh mint

INSTRUCTIONS

1. Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
2. Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
3. Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
4. Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.
5. Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent baking dish and proceed from there.

For more detail : bit.ly/34CFpbZ

Read More Our Recipe : Vegan Black Forest Ice Cream