The reason this Greek dish is cozy and intended for your best friends is because you place the skillet of shrimp, tomatoes, onions, olives and feta right on the table to serve and then everybody dips their bread in the communal leftover sauce. Delicious (everyone who had it gave it a 5) and very easy, it’s also last minute friendly. And reminds me of the kind of meals I had in Greece with everyone sharing plates.
Serve with crusty warm bread and a crisp arugula salad dressed with lemon and olive oil. This is also a very healthful dish even though it tastes rich – basically shrimp and vegetables, with a little cheese. (I happen to believe that olive oil is a health food.) The original recipe is by Grace Parisi, but I’ve tweaked and doubled it. (Serves 6 – 8)
8 tablespoons olive oil
2 yellow onions sliced
2 1/2 pounds sweet cherry tomatoes (you can halve the cherry tomatoes or not, or use any tomatoes that have a good flavor.)
1 teaspoon of red pepper flakes (or to taste)
Salt to taste
1 cup Kalamata olives (or any pitted Greek olives)
2 pounds of shrimp. large or jumbo (precooked or raw)
1 cup feta cheese cut into pieces
1/2 cup torn fresh basil
Heat the olive oil in a large skillet until it shimmers. Add the sliced onion and cook until lightly browned, about five minutes. Add the tomatoes with red pepper flakes and salt to taste. Cook until softened – another five or more minutes, mashing with a spoon. Add the olives.[You can pause here and cook the rest later, or cook it all at once and reheat for dinner.]
Squeeze one half to a whole lemon over the shrimp depending on how much you like lemon, then add the shrimp to the skillet (reheat before adding shrimp if you’ve paused) and cook until hot if precooked or until done if raw (less than five minutes.) Add the feta and cook until slightly melted, then stir in the basil.
(If you defrosted the shrimp blot with paper towels to get rid of the excess water.)