Wild Shrimp with Feta Tomato Sauce and Jasmine Rice
The key to a great meal on a weeknight is one that does not taste like it was made in less than 20 minutes. I like to make meals for my family and peersonal chef clients that taste just like one that you can get at a fine restaurant but without the steep price tag. Wild Shrimp with Feta Tomato Sauce with Jasmine Rice is a stellar recipe with complex flavors with a minimal amount of effort on the cook's part.
I came across the recipe on the Fine Cooking magazine website. I made a few adaptations (I cooked the entree entirely in a large saute pan and served it with jasmine rice instead of chickpeas) and this quick, one dish meal was on the table in no time.
A bonus of this dinner is that it can be made ahead of time and reheated gently in your microwave at dinner time. To heat on 70% power for 1 minute and continue heating at 30 second intervals until heated through. I like to package meals for my refrigerator in reusable glass dishes; just doing my part to help save the environment and they make your storing neat and easy.
Wild Shrimp with Feta Tomato Sauce with Jasmine Rice
Adapted from a recipe in Fine Cooking magazine. Wild shrimp was used in this recipe and is more and more readily available in your grocery's freezer or at your local fish market.
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 can (14 1/2 ounces) fire roasted tomatoes, diced
1 1/4 pounds large sized shrimp, peeled and deveined
1/4 cup fresh parsley, finely chopped
1 teaspoon dried dill
3 ounces feta cheese (about 2/3 cup, crumbled), plus more for sprinkling on top
1 1/4 cups jasmine rice, cooked to package directions and kept warm
Heat olive oil in a large saute pan over medium high heat. Add onions and saute until softened, about 3 - 5 minutes. Add garlic and saute until fragrant, about 30 seconds more.
Add the tomatoes and bring the sauce to a simmer. Reduce the heat to medium and let simmer for 5 minutes. Add the shrimp and continue simmering until the shrimp are just cooked through, about 4 - 6 minutes. Add the herbs and feta cheese and stir to combine. Season to taste with salt and pepper.
Serve immediately over hot jasmine rice and sprinkle with extra cheese if desired.