Quick Shrimp with Lemon & Feta.
In fact, this recipe is so fast and easy to prepare, it you can probably cook it in less time than it takes you to read this recipe.
One of the great things about having this blog/website is that it pushes me to try new things even when I don’t want to.
It is well documented (and the evidence is literally all around me) that I have a pretty ridiculous cookbook collection. Even with all those resources close at hand, it’s easy to get into a rut and cook the same things you cook all the time, over and over again. Of course there are favorites, but sometimes when you’re tired and hungry, you just don’t want to be creative or think of something new.
This dinner happened on a weeknight in a crazy busy week when I had absolutely nothing planned for dinner other than some shrimp that I had taken out of the freezer earlier in the day. They were nice big, pink Key West shrimp so I didn’t want to just dump them in a soup. Jim suggested a salad, I suggested pasta, Jim suggested risotto, I suggested shrimp thermador, Jim suggested I was crazy, I suggested he pour me a glass of wine…
You can see how this exercise was not getting us any closer to eating dinner. Happily, one of my favorite cookbooks was nearby and I turned to the index for a shrimp recipe. I wanted something quick and painless but healthy and full of flavor. A recipe deserving my nice big shrimp.
This recipe delivers on all those and more. Plus it has magic sauce…
Here’s what you need:
Shirmp, Garlic, Capers, Lemon, Fresh Basil, Feta Cheese, Olive Oil, and Black Pepper.
Decide what else you’re having for dinner and get it going before you make this. I’m serious. This recipe just takes a few minutes to cook.
Finely chop 3 large cloves of garlic and chop 2-3 Tablespoons of fresh basil.
Heat 2 Tablespoons of good olive oil in a large skillet over medium heat. Add the chopped garlic and cook 1 minute, just until the garlic sizzles. Do not let the garlic brown.
Add 1 pound of large shrimp that have been peeled and de-veined. This is a recipe where it’s worth it to spring for the nice big shrimp.
Add 2 Tablespoons of capers that have been drained and 1/3 cup of crumbled feta cheese.
Squeeze in the juice of ½ a lemon and season with freshly ground black pepper. For me the feta is salty enough but if you’d like, you can always add a bit of salt.
I know it seems odd to just dump all these things together rather than cooking the shrimp first, but that’s the magic of this dish.
Cook and stir over medium heat until the shrimp turn vibrant pink and the edges just start to curl. The cheese will melt and thicken the sauce.
All of this takes 2 or 3 minutes tops.
Add the chopped fresh basil and stir to combine.
Taste and season with salt, pepper, and more lemon if you’d like.
Serve the shrimp and the luscious lemony sauce alone or with a side of rice or pasta. You could easily keep up the Greek style theme with a side of orzo.
I skipped the carbs and made some quick glazed carrots (cut the carrots extra small so they cook faster) and some oven-roasted broccoli. If you have it, a little crusty bread to sop up that sauce would be a nice addition.
Quick Shrimp with Lemon & Feta is what you need to make when you’re standing around your kitchen, staring blankly into the cabinets or refrigerator, totally at a loss.
Fast, easy, and delicious.
Here’s the recipe: Adapted from Melissa Clark’s In the Kitchen with A Good Appetite