This flavorful entree can be served over rice, pasta or spaghetti squash. This easy and quick meal comes together all in one pot, so there are fewer dishes to wash. That’s my kind of meal right there!
Ingredients
2 Tbsp. extra virgin olive oil
1 red onion, chopped
2 garlic cloves, minced
1 tsp. oregano
1/4 tsp. red pepper flakes
Salt and pepper to taste
2 cans grape or cherry tomatoes, cut in half
1 cup sliced fresh mushrooms or 1 can sliced mushrooms, drained
1/4 cup white wine
1 Tbsp. lemon juice
1 tsp. granulated Swerve or sugar
2 lb. shrimp, peeled and deveined
1 cup feta cheese
1/4 cup fresh mint, chopped
Instructions
Soak the shrimp in milk for 20-30 minutes. Soaking seafood in milk neutralizes the fishy smell or taste. Then, drain and rinse well.
In a large frying pan, sauté the red onion and garlic in the olive oil until the onion is soft.
Add the oregano, red pepper flakes, salt and pepper. Stir to combine. Add the diced tomatoes, white wine and lemon juice. Stir to combine. When the liquid begins to boil on the sides of the pan, add the Swerve or sugar and stir to combine. Allow simmering for a few minutes.
Add the shrimp and stir to combine. When the shrimp is pink in color, sprinkle the top of the mixture with feta cheese. Cover and allow to steam for a couple of minutes.
Remove the cover and sprinkle with chopped mint right before serving.
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