Stoner's Mediterranean Shrimp

Stoner's Mediterranean Shrimp

This one is easy and takes under an hour to pull off. Full of Mediterranean flavor — shrimp, artichokes, Kalamata olives, and feta all in one pan. Try it and let me know what you think! ~Jason Stoner

Prep Time: 10 mins | Cook Time: 25 mins | Servings: 3

Ingredients:

• 1 lb large shrimp (40–50 per pound), peeled and deveined
• ¾ teaspoon kosher salt, divided
• ½ teaspoon ground black pepper, divided
• 2 tablespoons extra virgin olive oil
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes in juices
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 1 teaspoon honey
• 1 tablespoon red wine vinegar
• 1 (14 oz) can artichoke hearts, drained and quartered
• ½ cup pitted Kalamata olives
• ¾ cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice

For serving: rice, whole wheat couscous, crusty bread, or pasta (optional)

Directions:

1. Preheat oven to 400°F with a rack in the center. Pat shrimp dry, toss with ½ teaspoon salt and ¼ teaspoon pepper, and set aside.
2. In a large ovenproof skillet over medium heat, heat olive oil. Add onion with remaining salt and pepper. Cook until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Add tomatoes, oregano, and red pepper flakes. Reduce heat to medium-low and simmer for 10 minutes. Stir in red wine vinegar and honey. Remove from heat.
4. Scatter artichokes and olives over the top. Arrange shrimp in a single layer and sprinkle with feta.
5. Bake for 10–12 minutes until tomatoes are bubbling, cheese is lightly browned, and shrimp are cooked through. Squeeze lemon juice over the top and sprinkle with parsley. Serve hot.

Tip: Leftovers keep in an airtight container in the refrigerator for up to 3 days. Also delicious served cold as a salad over lettuce or pasta.

Source:

Well Plated by Erin