Mediterranean Shrimp

Mediterranean Shrimp




   Mediterranean Shrimp


·         1 tablespoon olive oil

·         1 medium onion, finely chopped

·         3 garlic cloves, minced

·         1 teaspoon dried oregano

·         1/2 teaspoon pepper

·         1/4 teaspoon salt

·         2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained

·         ¼ cup minced Kalamata olives

·         1/4 cup white wine, optional

·         1 pound uncooked medium shrimp, peeled and deveined

·         2 tablespoons minced fresh parsley

  • 3/4 cup crumbled feta cheese


  • In a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and olives and, if desired, wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened.
  • Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is softened. Yield: 4 servings.
  • Using the wine is highly recommended as it gives the dish and elevated level of flavors.