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.

4 servings

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
salt
pepper
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.


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8 comments:

Robin said...

I agree, dinner has to be super fast and delicious this time of year. I am so busy and need these kind of recipes. Thanks Amy!

MaryBeth said...

Life has gotten so busy that we all need good quick and easy recipes. This is a real winner!

teresa said...

this looks awesome, love the feta!

Diane Lestina said...

Amy,

Try this with dried cilantro (from Penzeys) instead of dill - really nice~

amycaseycooks said...

teresa - I love how feta adds so much flavor to this dish.

diane - thanks for the suggestion. I am putting in a Penzey order and will add cilantro to my list.

Julie said...

This looks fantastic AND fast- love it! Aren't those fire roasted tomatoes great for quick dishes? Lots of flavor.

Jessie said...

Shrimp! This sounds absolutely delicious!

Biz said...

I love feta cheese so I am all over this! :D