Appearing Regularly: Mediterranean Shrimp Sauté

I have them.  You have them, too. Those dishes that show up several times a month because they are simple and use things which you tend to always have on hand…chances are you don’t even use a recipe for them, right?

We all know the standard regulars: tacos, spaghetti, burgers. But what about the ones that are a little more interesting? An uncommon casserole or an entrée salad? For my friend Erica, years ago, it was Clam Spaghetti. She could manifest a big cheesy platter of that yumminess on any given day…and we were always happy to see it. (More recently she had a Carbonara phase…and in my enthusiasm to join the fun I ruined mine with garlic that had gone bad. Yuck!)

Summer is upon us and this recipe is perfect for the season. Light and easy to throw together…only a little grill or stove top heat required…it can be an entree or a side…and my four-year-old loves it. Maybe it will find its way into your regular rotation. I’d love to hear what else is there…what do you find yourself making again and again?

Mediterranean Shrimp Sauté (or Grill)

adapted from relish!relish!

4 TB balsamic vinaigrette dressing (we use homemade or Paul Newman’s)

1 1/2 lbs large shrimp, peeled and deveined

1 cup cherry tomatoes, halved

1/4 cup fresh basil, chopped + some for garnish

1 handful black olives, halved (or as many as you like!)

1/2 cup crumbled feta cheese (or more if you like)

1 whole lemon, in wedges

8-10 oz. whole wheat orzo pasta

Cook orzo according to package instructions so that it is still firm to the bite. Drain. Set aside.

Heat a large skillet over medium-high heat. Coat the pan with cooking spray (or butter.) Add half of the vinaigrette and all of the shrimp and cook for 2-3 minutes until done.*

Remove shrimp from pan and tent with foil to keep warm. Turn heat to medium and add remaining dressing, cherry tomatoes, basil and olives to the pan and warm through for a minute or so. Turn off heat. Add shrimp back to pan, add feta and basil for garnish.  Toss shrimp mixture with pasta…or serve pasta in bowls and top with shrimp.** Serve with lemon wedges for squeezing.

*Shrimp can also be brushed with dressing and grilled. This dish is a great way to use left over cooked shrimp, too.

**Serving suggestions: This dish is great warm or at room temperature. The shrimp mixture can be a topping (or a sauce if you add some broth and butter) to your favorite pasta or mixed in and tossed. And, if you want more of a salad/side dish, finely chop the olives, tomatoes and shrimp for a “fried rice” kind of dish.


8 thoughts on “Appearing Regularly: Mediterranean Shrimp Sauté

  1. Jan Steuart

    Here’s my go-to favorite: jalapeno cheese rice. I use it as a side dish or add any kind of protein, maybe veggies, or just anything left over in the fridge in small quantities and voila…main dish. With such a delicious basic, it’s hard to go wrong.

    Jalapeño Cheese Rice

    1 c white rice (not minute rice)
    2 c chicken broth (or water with 2 cubes chicken bouillon)
    ½ stick butter
    ½ medium onion diced
    ¼ c chopped jalapenos (may substitute can of green chilies)
    1 c of sliced Velveeta cheese (can be more or less)

    Melt butter in large skillet, sauté rice, onions, and peppers until onions are translucent and rice is slightly browned. Add broth and stir to mix. Cover tightly and cook on medium heat for 15 minutes. Don’t lift lid to check. Remove from heat, do NOT stir, lay cheese slices on top of rice and cover again and let sit for 5 more minutes. Finally stir and serve. DELICIOUS!!!
    Serves 4 hungry people or 6 normal folks

    1. gatheraroundthetable

      YUM!! Sounds delish! I’m not sure I’ll be able to maintain enough restraint to not lift the lid or stir, but I can try! Thanks for sharing – I’m always up for anything that gets served at your house. 🙂

  2. Shawna

    Sounds delicious! I may try it this week since i have all the ingredients. I keep HEB frozen jumbo shrimp in the freezer all the time, and it is yummy. And I usually have feta on hand. I’ll have to skip the olives since my people won’t eat them.

    I have a recipe like this that is in my regular rotation. I use olive oil instead of balsamic, add a little garlic, broccoli instead of olives and top with parmesian cheese. I make it with cooked chicken, but have done it with shrimp, too.


    1. gatheraroundthetable

      I have actually thought about making this with chicken, but, like you, I always seem to have the shrimp in the freezer. But I like the idea of chicken and broccoli, so I might have to finally give it a try! Thanks!!

  3. Erica

    Ok- this looks so fabulous!! It s definately going to be our Friday night pasta this week. (if I can wait that long).

    1. gatheraroundthetable

      You’ll love it – easy to customize and so quick. Add a salad and some crusty bread…perfect way to down a big bottle of red wine! Let me know what you think…

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