Greek Shrimp

  • Yield 8 servings

Grab a large skillet for a quick journey to the Mediterranean with this easy shrimp and tomato dinner.


2 tablespoons olive oil
1 onion, chopped
1 (28-ounce) can diced tomatoes
1/2 cup chopped parsley
1 tablespoon minced garlic
1 tablespoon dried oregano
Salt and pepper to taste
2 pounds medium shrimp, peeled
1/4 cup sliced Kalamata olives
1 cup frozen peas, thawed
1/3 cup crumbled reduced-fat feta cheese


  1. Heat olive oil and sauté onion over medium heat in a nonstick skillet. Stir in tomatoes, parsley, garlic, oregano, and season to taste.
  2. Bring to boil, reduce heat and simmer for 15 minutes, covered. Stir when needed.
  3. Toss in shrimp and olives and cook an additional 5-7 minutes. Toss in peas and cook until tender.
  4. Garnish with feta before serving.




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