American Shrimp Company an online retailer of wild caught American shrimp. They are mostly sourced out of the Gulf and Southern Atlantic. If you purchase them online, they arrive in perfect condition, fresh and ready to use. I used half the shrimp I received right away and the other half I froze to use later. I am a strong believer in using the best quality ingredients you can afford, especially when it comes to seafood. American gulf shrimp are not only more sustainable but much more delicious than ones imported from farms in Asia. Just 4 large shrimp per person makes for a very satisfying meal in a dish like this one.
The reason I like this recipe so much is that it includes lots of fresh vegetables making it a one pot dish when served with orzo or cooked grains. I’m particularly fond of the fennel in this dish. If you like it too, you could also add a splash of ouzo or Pernod to the vegetables before adding the tomatoes.
Shrimp & Feta
2 Tablespoons extra virgin olive oil
1 cup diced onion
1 cup diced fennel bulb
2 cloves garlic, minced
14 oz can crushed roasted tomatoes
1 pound shrimp, peeled and deveined, tail on or off
1 cup crumbled feta cheese
Fresh herbs—chopped dill or fennel tops
Heat the oil in a large skillet over medium heat. Add the onion and fennel and cook, stirring, until soft about 5 minutes. Add the garlic and cook for 30 seconds then add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for 2-3 minutes.
Sprinkle the feta over the top, then add the shrimp in one layer. Cover the skillet and simmer over low heat just until the shrimp are cooked through and the cheese begins to soften, about 3 minutes.
Serve hot over orzo and garnish with fresh herbs.
Disclaimer: My thanks to the American Shrimp Company for providing me with the shrimp for this recipe. I was not compensated monetarily for this or any other post on Cooking with Amy.