This is an easy recipe that serves 2. Simply adjust for more diners.
Make sure to watch your shrimp closely so you don’t overcook them. They’re done when they just become opaque. They’ll continue to “cook” for a minute or two after they’ve been removed from the heat as they cool.
Here’s what you’ll need:
- 1 pound large peeled, deveined shrimp – tails on okay
- ¼ cup extra virgin olive oil – the more flavorful the better
- 4 large cloves of garlic – finely minced – adjust number of cloves to your taste
- 1/8 teaspoon red pepper flakes (if desired)
- ½ red onion – chopped
- 12 pitted kalamata olives – cut in half
- 1 large tomato – diced
- 1/8 teaspoon salt
- 1/4 t fresh ground pepper
- ½ small lemon to squeeze over dish
- 4 oz. feta cheese + 2 more ounces (or to taste)
- orzo pasta – follow package directions
In a large sauté pan over very low heat add olive oil, garlic, and red pepper flakes (if using). Allow garlic to slowly soften – but do not brown or crisp. Remove garlic from pan when fragrant and soft, leaving as much oil in pan as possible.
Turn heat up to medium; add red onion and olives, and sauté until onion is soft. Add shrimp and tomatoes plus salt and pepper and sauté until shrimp is opaque (only a few minutes; do not overcook shrimp). Reintroduce the reserved garlic. Squeeze lemon over shrimp mixture. Crumble feta into pan and immediately remove from heat.
Plate shrimp over a bed of cooked orzo and sprinkle remaining feta cheese over the dish. Serve with toasted pitas and your masterpiece is complete!
Source: Staci Backauskas, RV culinary expert