7/25/2021 – Mary made this great dish and gave it our highest ratings; i.e. To-Die-For (TDF) and Favorites. The flavors of the tomatoes, feta cheese, and olives made the sauce fantastic. Red pepper flakes from the garden gave it a bite that came on slowly but not too much. One of the advantages of this preparation was using ripe fresh homegrown tomatoes from our garden. It also uses fresh mint from the iron pot by the grain bin. This great dish was inspired by the recipe here.
- Shrimp & Marinate
- 1½ lb large shrimp
- Kosher salt
- Black pepper
- ½ tsp dry oregano
- ½ tsp dry dill weed
- Pinch red pepper flakes
- ~ 1 tsp minced garlic
- EV Olive Oil
- 6 garlic cloves, minced
- EV olive oil
- 1 large red onion, chopped, ¼-½” pieces
- ~3 cups of ¾” chopped fresh tomatoes fro m the garden, cleaned and the juices saved
- Juice of ½ of a large lemon
- 1 tsp dry oregano
- 1 tsp dry dill weed
- Chopped fresh mint leaves, a handful
- ~4-oz crumbled Greek feta cheese
- 8-10 pitted Kalamata olives
- Three hours before the cook clean and dry the shrimp. Mix them into the marinade and let them rest in the refrigerator.
- In the large Calphlon skillet, heat about 3 tbsp extra virgin olive oil over medium heat. Add the onion and garlic and stir until fragrant.
- Add the tomatoes and lemon juice, and season with salt, pepper, dry oregano, and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.
- Add the marinated shrimp and cook for about 5 to 7 minutes stirring to maintain an even heat level in the pan.
- Stir in fresh mint, parsley leaves, sprinkle of feta, and black olives. Drizzled on more lemon juice, a pinch more red pepper flakesm and a sprinkle of dried oregano to adjust the taste.
- Serve promptly with fresh Italian Bread.
7/29/2021, lunch – Served this over spaghetti pasta warmed up lightly in the microwave. It was almost as good as it was originally.