Classic Shrimp and Tomatoes

Ok so I found a recipe on Dinner: A Love Story (the “Love Story”) site and it’s pretty simple and easy. A Greek style dish with sweet shrimp and tart tomatoes and lemon. But it triggered an idea – I have a book called The Olive and the Caper (the “Caper”) written by Susanna Hoffman, who wrote her book after over thirty years of extended stays in Greece and learning from local cooks, fishermen, bakers and housewives. Not only does she explore recipes and the food, but there is some great background on Greece, the food and culture. I do love this book!

On with my point now, I know. While reading the recipe I thought I should check the Caper, for I knew it was likely there would be something similar! Alas! I was right! Classic Shrimp and Tomatoes. Well the Caper recipe included dill – which I had none of, because I planned for the Love Story version. The Caper version called for wine and tomato paste. So I clashed the two and went on my way…

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I know some of you out there do not like capers (Kim!) but don’t run away just yet – use lemon juice instead to get the tanginess.

1lbs shrimp, peeled and deveined

1 tablespoon olive oil

1- 28oz can diced tomatoes, drained

2 cloves of garlic, minced

1 /2 onion very finely diced

1 tablespoon capers and the juice (or lemon juice)

1/4 cup white wine

1 teaspoon dried oregano (neither recipe called for this, but it’s very Greek)

Kosher salt

2 cranks freshly ground black pepper.

Preheat the oven to 400°

 In an oven safe skillet (no nonstick pans) sauté the onion and garlic in olive oil a few minutes until it becomes fragrant. Add wine and sauté for about a minute then add the drained tomatoes, oregano, salt, pepper, and capers and cook for about 10 minutes.

Add the shrimp and get them down into the sauce. Cook about 3 minutes, stir and crumble feta on top of the sauce. Bake until the cheese has melted about three minutes.

Top with 1 tablespoon of chopped parsley. Serve with some crusty bread or over penne pasta.

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Takes very little time – this is a great weeknight dinner – I have added it to my regular dinner list.

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