Shrimps & Tomatoes

The star of the show.

All things considered, one of my most favorite memories of Greece is the food. Hands down, every single meal, or cacao was simply amazing. And I am craving it ALL. DAY. EVERY. DAY.

Here’s a shrimp recipe that is simple and flavorful and speaks to all my Mediterranean food needs here at home.

Shrimps & Tomatoes

2 lbs large shrimp, shell off

1 small onion, diced

1 tbsp. olive oil

14 oz. roasted crushed or diced tomatoes

1 tbsp. capers

1 tsp. oregano

1 tsp. kosher salt

Fresh parsley & feta for garnish

Over medium heat in your cast iron skillet, sauté the diced onion in the olive oil, until tender and translucent, takes about 10 minutes, stirring 2-3 times. Once the onion is tender, add the shrimp. Sprinkle the seasonings over the shrimp, and toss to coat the shrimp.

As the shrimp cook, they will start to turn pink. Once the shrimp are almost pink, add the crushed or diced tomatoes and bring to a low simmer to heat through and complete the cooking of the shrimp.

Remove from the heat and top with fresh chopped parsley & feta for garnish.

Serve over rice, couscous or crusty French bread.

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