Mediterranean Shrimp with Olives and Feta - Not Just
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Mediterranean Shrimp with Olives and Feta

We like to serve this dish with a crusty loaf of bread or baguette, brushed with olive oil and broiled in the oven until golden brown.

Not Just
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SIZE

For 6

as an appetizer

PREPARATION

20 min

DIFFICULTY

  • Level 1

Mediterranean Shrimp with Olives & Feta, AKA Garides Saganaki, is a classic dish that highlights everything we love about the Greek islands. This is summer in a dish.

To quickly defrost frozen shrimp, place in a medium bowl under running water for 5-10 minutes until they are soft to touch and not hard in the center.

Ingredients

2 T
extra virgin olive oil, divided
1 lb.
extra large shrimp (21-25 count), peeled, deveined, patted dry, tails removed
3 medium cloves
garlic, thinly sliced
1/3 cup
coarsely chopped kalamata olives
1/4 cup
coarsely chopped mint
1/3 cup
crumbled feta
toasted baguette to serve
kosher salt and black pepper

Process

1

In a medium bowl, season the shrimp with ½ teaspoon salt and ¼ teaspoon black pepper.

2

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until shimmering. add the shrimp in an even layer and cook without disturbing until golden brown on the bottoms, about 2 minutes.

3

Stir and cook until the shrimp are opaque on all sides, another 30 seconds. transfer to a medium bowl, wipe out the skillet, and set aside

4

Add the remaining oil and garlic to the now empty skillet over medium heat, cook until the garlic begins to turn golden brown, about 3-5 minutes.

5

Stir in the not just pasta sauce, reduce to medium-low and cook for about 5 minutes until slightly thickened and a spatula leaves a trail.

6

Pull off heat and stir in the shrimp with any accumulated juices, half of the olives, and half of the mint. Season to taste.

7

Top with the remaining olives and mint. Sprinkle with feta, drizzle with oil, and serve with toasted or broiled crostini.

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