Greek Shrimp with Bursting Tomatoes and Feta

Name: Greek Shrimp with Bursting Tomatoes and Feta
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 2 tablespoons extra virgin olive oil; 1 large shallot, halved and thinly sliced; 1 pint cherry tomatoes; Kosher salt and freshly ground black pepper; ½ pound shrimp, peeled, deveined, tails removed; 2 garlic cloves, minced; ½ teaspoon crushed red pepper flakes; 2 ounces feta cheese, crumbled; ¼ cup SideDish Greek Vinaigrette; Fresh parsley and dill, for serving; Cooked rice, for serving (optional)

Alex Snodgrass

Servings

Cook Time

15 minutes

Ingredients

2 tablespoons extra virgin olive oil
1 large shallot, halved and thinly sliced
1 pint cherry tomatoes
Kosher salt and freshly ground black pepper
½ pound shrimp, peeled, deveined, tails removed
2 garlic cloves, minced
½ teaspoon crushed red pepper flakes
2 ounces feta cheese, crumbled
¼ cup SideDish Greek Vinaigrette
Fresh parsley and dill, for serving
Cooked rice, for serving (optional)

Method

Heat the olive oil in a large skillet over medium-high heat. Add the shallot and cherry tomatoes, season with salt and pepper, and cook, stirring occasionally, until the tomatoes begin to blister and burst, 4 to 5 minutes.
Add the shrimp, garlic, and red pepper flakes. Cook, stirring frequently, until the shrimp just starts to turn pink, about 2 minutes.
Reduce the heat to medium. Stir in the feta and SideDish Greek Vinaigrette, and continue cooking until the shrimp is cooked through and the sauce is creamy, about 2 to 3 more minutes.
Remove from heat. Top with fresh parsley and dill, and serve over rice, if desired.