All I want for dinner is shrimp and tomatoes
I saw this recipe in a food magazine, and I knew I just had to try it. One of my favorite seafoods—shrimp—combined with ripe, seasonal stewed tomatoes and yummy fresh herbs sounded like a winner to me. Also, add feta to basically anything, and I’m sold. This recipe is also incredibly simple, making it the perfect weeknight dinner. Shrimp is basically added to stewed onion and fresh tomatoes, with the addition of some tasty Italian herbs like basil and parsley. The addition of mustard, white wine, and lemon juice adds a tang to the sauce. A bunch of feta is then added to the top of the shrimp and tomatoes and broiled to get a nice little crispy char.
⟶ the recipe
shrimp with feta & tomato
ingredients
1 cup uncooked farro
1 pound large shrimp, peeled and deveined
Salt and pepper
2 tablespoons extra-virgin olive oil
1 white onion, chopped
5 cloves of garlic, minced
2 tablespoons tomato paste
2 pounds plum tomatoes, chopped
¼ cup chopped basil
2 teaspoons Dijon mustard
½ cup dry white wine
2 tablespoons fresh lemon juice
¼ cup chopped parsley
2 ounces crumbled feta
Prep time
20 minutes
Cook time
25 minutes
Total time
45 minutes
4 servings
instructions
In a medium saucepan, cook farro according to package instructions. Remove from heat, and set aside, covered to keep warm.
In a large bowl, toss shrimp with a bit of oil, salt and pepper.
Heat a tablespoon of olive oil in a large, oven-proof skillet. Transfer shrimp to a bowl using a slotted spoon.
On medium heat, add the second tablespoon of olive oil. Add onion, and cook for about 5 minutes, until softened and fragrant. Add garlic, and cook for another 2 minutes.
Using a small whisk, stir in the tomato paste, and cook for about 3 minutes.
Add the tomatoes, basil, and mustard, stirring to combine. Cook on medium-low heat, until tomatoes begin to break down and release their juices. Add the wine and lemon juice, stirring until sauce has thickened, about 5-8 minutes.
Season with salt and pepper, and return shrimp to the skillet. Stir in parsley, and remove skillet from heat.
Scatter feta over the shrimp, and heat the skillet under the broiler for about 3-4 minutes, paying close attention that it doesn’t burn. Remove once shrimp is cooked through and feta is beginning to brown.
Divide cooked farro among 4 bowls and top with the shrimp and tomato mixture. Top with additional parsley and serve with toasted baguette.
⟶ recipe notes
- This recipe was largely adapted from a Bon Appetit recipe. The biggest differences are that I used olive oil instead of butter to lighten it up, and I skipped the sugar. I also felt that the shrimp and tomatoes themselves were a bit too light for a meal (unless you’re eating a lot of bread), so I cooked some farro as a base. You can also top this over rice, pasta, or another grain
- You can use fresh shrimp, but I tend to always use frozen shrimp since I feel that it’s the freshest unless you live literally on the coast. Frozen shrimp defrost pretty quickly, so I just take them out and place them in a colander or a large bowl about 30 minutes ahead of cooking, just running some cool water over them
⟶ modifications
- Skip the feta if you’d like to keep this dairy-free
⟶ make it ahead and store it
- I don’t really recommend making the shrimp ahead of time or storing it, as I’m not a huge fan of reheated shrimp. You can, however, make the sauce ahead of time and store it in the fridge for a couple of days. When you’re ready to enjoy the dish, just cook the shrimp as usual, then reheat the sauce in the skillet before adding the cooked shrimp and feta
