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.