Aegean Shrimp Anita
Dive into the vibrant flavors of the Mediterranean with Aegean Shrimp Anita, a quick and elegant seafood dish perfect for weeknight dinners or special occasions. Succulent, sautéed shrimp are infused with the richness of garlic, red onion, and oregano before being simmered in a tangy mix of cherry tomatoes, dry white wine, and kalamata olives. The dish is elevated with a generous topping of creamy feta cheese, fresh parsley, and a zesty squeeze of lemon juice, adding a bold yet refreshing layer of flavor. This 35-minute recipe is as versatile as it is delicious—serve it over rice, pasta, or quinoa for a satisfying meal that brings the sunny tastes of the Aegean straight to your table.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 units garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 0.5 cups dry white wine
- 0.5 cups feta cheese, crumbled
- 0.25 cups kalamata olives, pitted and sliced
- 0.5 cups red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoons red pepper flakes
- 1 unit lemon, juiced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Rinse and pat dry the shrimp. Set aside.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and chopped red onion to the skillet. Sauté for 2-3 minutes until fragrant and translucent.
Stir in the cherry tomatoes and cook for about 5 minutes, allowing the tomatoes to soften and release their juices.
Deglaze the skillet by adding the dry white wine, scraping the bottom to release any browned bits. Cook for 2-3 minutes to reduce slightly.
Add the kalamata olives, dried oregano, red pepper flakes, salt, and black pepper. Stir to combine.
Add the shrimp to the skillet, cooking for 2-3 minutes per side until they turn pink and are cooked through.
Reduce the heat to low and sprinkle the crumbled feta cheese over the top. Cover the skillet and let the cheese melt slightly, about 2 minutes.
Squeeze fresh lemon juice over the dish and garnish with chopped parsley.
Serve hot as is, or over a bed of rice, quinoa, or pasta. Enjoy!
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 3920 mg | 170% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 14.9 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1033 mg | 79% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2267 mg | 48% | |
*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.
