Shrimp is the Fruit of the Sea

Do y’all remember that line from Forrest Gump?  That’s one of Mr. Spouse’s favorite movies.  I’ve seen it so many times I’m sure I could quote the whole thing.  I can’t say the word “shrimp” without thinking about the scene with Bubba & Forrest on the boat…the one where Bubba tells Forrest all about the different kinds of shrimp.  “Dey’s uh…shrimp kabobs, shrimp creole, shrimp gumbo…”  This particular shrimp I’m about to share with y’all should’ve been on Bubba’s list.  He would’ve LOVED it.  This is probably one of my new favorite shrimp dishes.  SO unbelievably flavorful and downright DELICIOUS!!!!

 

FETA & SHRIMP WITH RICE

1 tbsp. olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 (14.5 oz.) cans diced tomatoes

1/4 cup minced fresh parsley

1 tsp. dried dill

1 to 1 1/4 lbs. medium sized raw shrimp, peeled & deveined

salt & pepper, to taste

2/3 cup crumbled feta {pretty sure I used the whole tub!!!}

Rice {white or brown}, optional

 

I’m typically running through the grocery store, furiously racing around trying to get everything I need for that night’s dinner before I have to pick my boys up from the sitter.  This is why you see frozen shrimp…I don’t have time to wait at the counter!  PLUS, these were on sale…like, BIG sale :)   I digress…

You’ll need an oven-proof skillet to get started.  I used my cast iron skillet because A.) it’s oven-proof and B.) it never gets the play it deserves so it was owed some action.  Heat your oil in the skillet on high heat and add the onions.  Cook for about 3-5 minutes, just enough time to let ‘em soften a little.  Toss in the garlic and cook for about 30ish seconds, just until they’re fragrant.  YUM.  Now go ‘head and toss in the tomatoes and bring to a simmer.  Cook ‘em up for about 10ish minutes or so and let the juices thicken.

While the tomatoes are simmering, cut up your fresh parsley. 

Remove the tomatoes from the heat and add in the parsley, feta, salt, & pepper.

Stir until well mixed and then toss in the shrimp and stir a little more.

Place the skillet in the oven and bake for about 10-12 minutes at 425.  While the shrimp were baking, I made some rice.  Okay, I boil-in-a-bagged it.  The only way I know how.  Don’t judge.  Remove from the oven and get ready to taste one of the most amazing shrimp dishes ever. 

I served my helping over rice and ohmiword.  HEAVEN.  I seriously can’t even begin to tell you how much I LOVED this!!! It makes enough to serve about 4. It was *almost* better the next day when I reheated it for lunch :)  I was the envy of the teacher’s lounge…for about 5 seconds…because that’s how long it took me to consume every last bite. 

If you’re a fan of shrimp & feta, this is your recipe!  Do yourself a favor & try it soon!!