It’s a rainy spring day in this part of the world.
I’ve been meaning to post this succulent shrimp recipe for some time so today seemed a particularly fitting day to warm our tummies and our hearts.
This is an easy preparation that delivers big taste and delicious flavors. It’s versatile as well. You can substitute any protein of choice for the shrimp – seared tempeh, seitan or tofu would work well here. You can enjoy this dish over cabbage or with a green salad or serve it over quinoa, millet or rice to sop up the juices. It also makes a delicious burrito filling.
I found a pound of jumbo shrimp on sale for $7.99 so this entire meal for four cost less than $20 – delicious and economical.
- 1 large yellow onion, chopped
- 12 or so on-the-vine tomatoes (cocktail size tomatoes), cut into quarters
- 2 Tbsp fresh Italian parsley (flat-leaf parsley), finely chopped + more for garnish
- 4 garlic cloves, minced
- 2 tsp chili garlic sauce (or to taste, it’s hot)
- 450 grams (about 1 pound) large frozen and thawed shrimp, peeled and deveined
- 3/4 cup feta cheese (about 5 ounces), crumpled
Feta cheese is quite salty and chili garlic sauce is rather hot so I don’t tend to add salt or pepper to this dish as I find it plenty spiced on its own.
In a medium sized skillet set over low-medium heat, sauté onion in some olive oil for two to three minutes. Add diced tomato and sauté with onion for another few minutes until tomatoes start to break down and release their juices. Remove pan from heat.
Add contents of first pan (onion, tomato and parsley) to the shrimp skillet, mixing together. Top with feta cheese, tucking some of the cheese under the tomato/shrimp sauce.
Place skillet under the broiler for approximately 3-5 minutes or until the feta begins to soften and slightly brown. Be sure to watch carefully so that the cheese does not burn.
Remove from oven and serve with desired accompaniments.
This looks delicious – I love prawns. It would also be great with polenta. The colours together would be pretty too.
I wish it was raining here… we could switch, you know? ;)
So, I knew I should have send my husband to the harbor to get fresh prawns today, but I forgot. Arrr I want your garlic shrimp with tomatoes, it looks so appetizing and comforting.
Be still my heart. This dish is right up our alley (Well, maybe not Miss A – but the rest of us for sure!). I love chili garlic paste and just happen to have some. I think I’m putting this meal on our menu for next week. I’m thinking burritos will be the preferred method of service with the boys. I overloaded them on quinoa already this week. ;) As for Miss A, I’ll just keep some shrimp on the side for her. That she will eat. And as for rain….oye. We have plenty of that today. I’m fairly certain the kids could float their bath toys in our backyard today – and school was cancelled to boot!
This looks too good!! Can’t wait to have this on a sunny spring day, waiting for summer to come!
MOLTEN FETA. How good does that sound!? I love shrimp and the flavours in here just pop…It looks so good.
Hope the sunshine hits your area soon!!
Inspired by your previous post, I had a feta salad yesterday and now another inspiration! (It was funny but when I saw feta while shopping, I was as if hypnotised ;-) ). I still have another half of the feta, so maybe it’s worth trying a tiny individual version of this gorgeous dish… Actually I think the only dish I have ever made with feta is the Greek salad, so thank you so much for this excellent idea!
Now that’s a really gorgeous looking dish, Kelly. It speaks of sunshine and warm weather. Makes me long for summer so bad!
Oh my! I want this for breakfast! I knew I shouldn’t have come here before I ate something. What a fabulous dish and so easy. Love everything about it – the shrimp, the tomatoes, the feta and of course the chili-garlic sauce. YUM! Great dish Kelly!
I love feta and just got myself 2 packs for the salad. Might reserve some for this shrimp dish…looks absolutely droolworthy!
You had me at molten Feta!!!! I love this. Wonder if I can make it with chicken—I have a seafood phobia—especially if I have to cook it. :)
oh my gosh, that broiled feta looks so good! Ok, well actually the whole thing looks really delicious! Oh if only Nate ate shrimp :(
What a perfect rainy day dinner! I actually have some shrimp in my freezer and I was wondering what I could possibly make with it. This looks like something I will be trying soon :) Thanks for the dinner inspiration!!!
Love this type of recipe! I will have to search my blog, I think I made something along those lines on the early days of the Bewitching. Feta, shrimp and tomatoes – I cannot quite remember. See? I’ve been having senior bloggin moments! at any rate, your recipe is perfect for this time of the year, in which IT SHOULD be spring, but I am freezing. 55 degrees Fahrenheit. I cannot take this much longer. (sigh)
What a gorgeous dish Kelly! The colors are just beautiful and the flavor combination must be out of this world. You’re making me very hungry… :)
What a beautiful dish, I love the presentation in the cast iron (you know all too well my love for this rustic cookware). Molten Feta? I must say Kelly that itself is swoon worthy; what a gorgeous way to describe that wonderful cheese. I love a dish which uses the integrity of the ingredients without having to obliterate with salt or pepper (although I can eat spicy, I have a bit of a time with black pepper). Just beautiful for our warm but drizzly day in the big smoke. I would love this on blanched cabbage, so simple yet a good bite to it.
Eva http://kitcheninspirations.wordpress.com/