Sautéed Shrimp with Fresh Tomatoes
I served this simple shrimp dish over brown rice, but feel free to experiment with different whole grains or noodles.
2 tablespoons extra virgin olive oil
1 large red onion, thinly sliced
salt and pepper
1 teaspoon dried oregano
about 3 pints cherry tomatoes, or plum tomatoes, coarsely chopped
1 1/2 pounds large shrimp, shelled and deveined
1/2 cup pitted kalamat olives, chopped (optional, I had them in my refrigerator)
1/2 cup fresh chopped parsley
2 handfuls baby spinach, or baby kale
Feta cheese, for sprinkling
dollop of arugula basil pesto (see below)
- In a large skillet, heat the olive oil over medium high heat. Add the onion with a sprinkle of salt and pepper and sauté for about 5 minutes, until onion is soft and golden. Add in the oregano and cook for another 30 seconds.
- Add in the tomatoes with a little more salt and pepper and cook until soft and losing their juice, about five minutes. Add the shrimp, stirring occasionally, until cooked through, about 3-5 minutes. Stir in the parsley and spinach, letting wilt, about 2 minutes more.
- Check the seasonings and serve in bowls, sprinkling the feta over each.
**I literally made this pesto by throwing into my Vitamix a large bunch of baby arugula, some fresh basil, couple slugs of olive oil, some cashews, salt and pepper. That is the beauty of pesto, you can play around with it!
Copyright© HeatherCarey,MS 2016