I feel like I hit the total recipe JACKPOT the other day because I made one of those dishes where, before I’d even had one bite, I could tell that it would be a beloved and oft-prepared recipe for the rest of my life. Simple, quick, healthy, protein, deep-flavored, versatile, and delicious. Love it!

Shrimp, Tomato, and Feta Cheese, Greek Style
from my cooking teacher Nadia
Serves 6-8

1/4 cup olive oil
1 small onion , finely chopped
at least 3-4 cloves of fresh minced garlic
1 28-ounce can of whole peeled tomatoes
salt and freshly ground pepper
2 pounds large shrimp, peeled and deveined
pinch of dried oregano
2 tablespoons of chopped Italian parsley (I used cilantro)
8-12 ounces crumbled feta cheese

1. In a large skillet, heat olive oil, add onion and gently saute for about 2-3 minutes. Add a little water, if necessary to prevent discoloring. Place the whole tomatoes and juice in a food processor or blender and pulse to puree. Add tomato puree to the skillet, stir, cover pan, and simmer about 10 minutes.

2. Add oregano, shrimp, and parsley. Toss mixture and cook shrimp about 3-4 minutes. Try not to overcook! Add feta cheese and cook a few minutes longer, until shrimp are just cooked through.

Some of Nadia’s priceless tips:

• You can saute the shrimp separately first (before adding to the tomato mixture) with a little white wine or brandy. This was a part of a tagine cooking class, so I believe this tip about sauteeing them separately is specifically helpful if you’re using a tagine.
• I put just a little bit of the feta in on the stovetop. I add the rest upon serving so that it doesn’t melt completely in.
• Nadia recommends the frozen shrimp from Costco, if you’re curious.
• This is great served on top of couscous or polenta. I’ve done it both ways. I especially liked it over polenta made with a little butter added at the end, as well as some frozen corn stirred in and warmed through.