pescatarian dinner lunch Not Just 10 Veggie Pasta Sauce Not Just Creamy Basil Pasta Sauce 10 veggie creamy basil mediterranean inspired stew

Mediterranean Shrimp with Olives and Feta

Name: Mediterranean Shrimp with Olives and Feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 2 T 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; 1/3 cup coarsely chopped kalamata olives; 1/4 cup coarsely chopped mint; 1/3 cup crumbled feta; Toasted baguette to serve; Kosher salt and black pepper

May 1, 2024

Mediterranean Shrimp with Olives and Feta

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Mediterranean Shrimp with Olives & Feta, AKA Garides Saganaki, is a classic dish that highlights everything we love about the Greek islands. This is summer in a dish.

You can use 10 Veggie or Creamy Basil Not Just Pasta Sauce here.

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.

Author:

Phoebe Maglathlin

Image of Mediterranean Shrimp with Olives and Feta

Ingredients

2 T 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
1/3 cup coarsely chopped kalamata olives
1/4 cup coarsely chopped mint
1/3 cup crumbled feta
Toasted baguette to serve
Kosher salt and black pepper

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Directions

In a medium bowl, season the shrimp with ½ teaspoon salt and ¼ teaspoon black pepper.
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
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.
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.
Stir in the not just pasta sauce, reduce to medium-low and cook for about 5 minutes until slightly thickened and a spatula leaves a trail.
Pull off heat and stir in the shrimp with any accumulated juices, half of the olives, and half of the mint. Season to taste.
Top with the remaining olives and mint. Sprinkle with feta, drizzle with oil, and serve with toasted or broiled crostini.