This recipe comes from artist and foodie Shelagh Duffett from her cookbook Nova Scotia Potluck Cookbook: Yummy Food for Friends and Family. To win a copy of this book leave a comment on yesterday’s post about the giveaway. Comments on this post do not count but are very welcome!
Now I could not do a giveaway for a Nova Scotia cookbook without making some seafood! I chose Shelagh’s recipe Shrimp with Feta. I used cherry tomatoes instead of regular tomatoes because I had them and because it meant I could avoid having to peel them. The complete recipe is at the bottom of this post.
One of the reasons I like this recipe is the ingredients are simple and so is the cooking process!
You begin by sauteing onions and garlic until soft. I used shallots instead. Then you add tomatoes, wine, herbs and some pepper and cook until it thickens a little. Add the raw shrimp and cook five minutes:
Seriously, that is it! A very quick, easy and healthy lunch.
Just grab some crusty bread and get dunking. I divided the recipe in half to make one portion and it was lovely. Subtle but still flavourful, it made the perfect summer lunch.
Shrimp with Feta
2 lb shrimp
4 Tbsp olive oil
1/2 cup onions, chopped
2 cloves garlic, minced
5 tomatoes, skinned and seeded, and chopped. (seeding and skinning is not absolutely necessary)
1/2 cup white wine
1 tsp oregano
1 tsp basil
2 Tbsp parsley, (flat leafed is best, but regular will do)
8 oz feta crumbled
1. In shallow pan, fry onions with garlic until soft.
2. Add the tomatoes, wine, herbs, and dash of pepper. Cook till thickened slightly. Taste and add a tiny pinch of sugar if too acidic.
3. Add shrimp, cook gently about 5 min.
4. Add feta and sprinkle with some extra parsley if desired. Serves 4.
For more information about Shelagh Duffett: