Greek Shrimp with Garlic and Feta
2
servings10
minutes10
minutes273
kcal6
grams4
grams16
grams23
gramsI love when a recipe looks and tastes like it took a lot of work, but in reality is easy and quick to make. As I state in the video, this dish comes together very quickly, so make sure you have prepped all of your ingredients in advance. Also note that the oregano and tomato are used not only in the main recipe, but also as a garnish.
Ingredients
- Main Recipe
2 TB extra virgin olive oil, divided (30mL)
3/4 lb jumbo shrimp – peeled, deveined and tails removed (340g)
2 cloves garlic, minced (1tsp)
2 tsp fennel seed, freshly ground
1/4 tsp red pepper flakes
3 TB dry white wine, such as Pinot Grigio (45mL) *see note
1 cup diced tomatoes (140g) – a small tomato like Campari is recommended
10 Kalamata olives, chopped (35g)
1 TB fresh oregano, chopped
1/2 tsp salt
plus salt and pepper to taste
- Garnish
1/4 cup finely diced tomato
1 tsp chopped oregano
2 oz crumbled feta cheese (60g)
4 peppadew or piquant peppers, finely diced (20g)
Directions
- In a 12 inch skillet over medium-high, heat 1 TB of extra virgin olive oil until it shimmers. Add the shrimp in a single layer and cooked until the bottoms brown (roughly 3 minutes). Flip the shrimp and cook an additional 30-60 seconds or until they are pink and opaque. Remove the shrimp to a bowl and set aside.
- Add another 1 TB of extra virgin olive oil to the pan, along with the garlic, ground fennel and red pepper flakes. Cook while stirring constantly for 30 seconds or until the garlic has turned golden brown.
- Pour in the wine, and using a spatula or spoon, deglaze the pan, creating a sauce out of the brown bits. Continue stirring until the liquid has almost completely reduced.
- Add 1 cup of tomatoes and the olives, along with 1/2 tsp of salt. Cook for about 6 minutes, stirring constantly, until the tomatoes have broken down into a sauce. Taste and add additional salt or pepper, if needed. Turn off the heat and stir in 1 TB of oregano.
- Return the shrimp to the skillet, along with any accumulated juices and stir until they are all coated with sauce. Cover the skillet and let the residual heat and steam warm up the shrimp for 1 minute.
- Plate the shrimp and top with the finely diced tomato, oregano, feta and peppadew peppers.
Recipe Video
Notes
- Pinot Grigio not only works well in the recipe, the rest of the bottle will pair very nicely with the meal. If you do not want to use wine for this recipe, you can substitute 2TB of water and 1TB of lemon juice.
That looks awesome! Trying it tonight, if I can manage to find fresh oregano and fennel seed this afternoon.
Steve 1st I’ll apologize leaving you a link for, Traditional Turkish Borek With Cheese and Spinach, (spanakopita all most) https://youtu.be/4i_KLitZaCo This lady & family are in Azerbaijan. About 16 minutes in she basically makes filo dough! one of my keto goals!!! Do you think we could some how find keto flour(s) to make this & more with? Oh please say yes…maybe or we’ll see🙏😘
I’d love for there to be a keto version of filo dough or puff pastry. So far, no luck.
Made this again last night and I’m here printing the recipe for our dinner guests who FLIPPED OUT on how delicious this was. My wife and I are living the Keto life since January and loving it. Steve, your YouTube channel and website have helped us so much – a huge thanks to you, sir!
BTW, this Greek Shrimp recipe made me look like a pro last night… Again 🙂
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