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!