Aegean Shrimp
Dive into the vibrant flavors of the Mediterranean with this Aegean Shrimp recipe, a showcase of fresh ingredients and bold seasonings. Succulent shrimp are delicately pan-seared and nestled in a hearty tomato-based sauce infused with garlic, dry white wine, and fragrant oregano. The addition of tangy kalamata olives and creamy feta cheese adds layers of salty, briny goodness, while a touch of red pepper flakes provides a subtle kick of heat. Finished with a sprinkle of fresh parsley and served with zesty lemon wedges, this dish pairs beautifully with fluffy white rice or warm crusty bread for a hearty, satisfying meal. Perfect for weeknight dinners or sharing with guests, Aegean Shrimp brings the sunny flavors of Greece to your table in just 35 minutes.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 4 medium ripe tomatoes, chopped
- 1 cup crushed tomato sauce
- 0.5 cup dry white wine
- 0.5 cup kalamata olives, pitted and halved
- 0.5 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 lemon wedges, for serving
- 2 cups cooked white rice or crusty bread, for serving (optional)
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the chopped tomatoes, crushed tomato sauce, and white wine to the skillet. Stir well to combine.
Season the mixture with dried oregano, red pepper flakes, salt, and black pepper. Bring to a gentle simmer and cook for 8-10 minutes, allowing the sauce to thicken slightly.
Meanwhile, season the shrimp lightly with salt and pepper.
In a separate pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and are just cooked through. Remove from heat and set aside.
Add the kalamata olives into the simmering tomato sauce, then gently fold in the cooked shrimp.
Sprinkle the crumbled feta cheese over the shrimp and sauce. Cover the skillet and cook for 2-3 minutes on low heat, until the cheese softens slightly.
Remove the skillet from heat and sprinkle with fresh parsley.
Serve the Aegean Shrimp hot, accompanied by lemon wedges and your choice of cooked white rice or crusty bread. Enjoy!
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 911 mg | 304% | |
| Sodium | 4319 mg | 188% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 37.0 g | ||
| Protein | 144.0 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 905 mg | 70% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 4114 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
