greek roasted shrimp with olives and feta

Ohhh I am so excited to share this recipe with y'all! A couple weeks ago, The Naked Grape sent me their lovely Summer White Blend, and I immediately started thinking about how I could use this delicious, refreshing wine in a great summer meal. And while I still have about a million ideas floating around in my head, I think this one is definitely a winner!

This is a light and easy meal that is on the table in no time. Shallots, garlic, oregano, tomatoes, wine, and kalamata olives combine to make a vibrant, zesty sauce for the shrimp to roast in. Top with feta and breadcrumbs, and you have the best one pan meal ever! The Summer White Blend works perfectly here because its crisp, citrusy notes just brighten the whole dish up.

I served ours over quinoa, but it would be equally amazing straight from the pan with some crusty bread to soak up all those amazing juices. A fabulous summer supper!

Greek Roasted Shrimp with Olives and Feta

serves 2-3

you'll need:

olive oil

2 shallots, minced

4 garlic cloves, minced

1/3 cup The Naked Grape Summer White Blend

1 (1 14.5 oz.) can diced tomatoes

2 teaspoons tomato paste

1 teaspoon fresh oregano, minced

1 teaspoon salt

1 teaspoon pepper

zest of 1 lemon

3/4 lbs. peeled and deveined shrimp
1/3 cup pitted kalamata olives, torn or cut in half

5 oz. feta cheese, crumbled

3/4 cup panko bread crumbs

3 tablespoons fresh Italian parsley, minced

juice of 1 lemon

Preheat the oven to 400 degrees F.

Heat a bit of olive oil in a cast iron skillet over medium heat. Add the shallots and cook until soft, about 5 minutes. Add the garlic and cook for 1 more minute. Add the wine and bring to a boil, scraping the pan. Cook for about 3 minutes, until the wine has reduced about halfway. Add diced tomatoes, tomato paste, oregano, lemon zest, salt, and pepper to the skillet. Reduce heat to medium-low and simmer for 10 minutes.

Remove skillet from the heat and place the shrimp in one layer over the mixture in the skillet. Sprinkle the olives and feta over the entire thing. In a small bowl, mix the bread crumbs with 2 tablespoons of olive oil, then sprinkle over shrimp-feta-tomato mixture.

Transfer skillet to oven and bake for 15 minutes. Remove from oven, squeeze the lemon juice over the top, and sprinkle with parsley. Enjoy over quinoa, rice, or pasta, or simply serve from the skillet with a good hearty bread.

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