mediterranean shrimp with olives and feta
we like to serve this dish with a crusty loaf of bread or baguette, brushed with olive oil and broiled in the oven until golden brown.
to quickly defrost frozen shrimp, place in a medium bowl under running water for 5-10 minutes until they are soft to touch and not hard in the center.
serves 6 as an appetizer
2 tablespoons extra virgin olive oil, divided
1 lb. extra large shrimp (21-25 count), peeled, deveined, patted dry, tails removed
3 medium cloves garlic, thinly sliced
1 jar not just pasta sauce
⅓ cup coarsely chopped kalamata olives
¼ cup coarsely chopped mint
⅓ cup crumbled feta
toasted baguette to serve
kosher salt and pepper
1. in a medium bowl, season the shrimp with ½ teaspoon salt and ¼ teaspoon black pepper.
2. in a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until shimmering. add the shrimp in an even layer and cook without disturbing until golden brown on the bottoms, about 2 minutes.
3. stir and cook until the shrimp are opaque on all sides, another 30 seconds. transfer to a medium bowl, wipe out the skillet, and set aside
4. add the remaining oil and garlic to the now empty skillet over medium heat, cook until the garlic begins to turn golden brown, about 3-5 minutes.
5. stir in the not just sauce, reduce to medium-low and cook for about 5 minutes until slightly thickened and a spatula leaves a trail.
6. pull off heat and stir in the shrimp with any accumulated juices, half of the olives, and half of the mint. Season to taste.
7. top with the remaining olives and mint. Sprinkle with feta, drizzle with oil, and serve with toasted or broiled crostini.