Thursday, February 23, 2012

Shrimp is the Fruit of the Sea

Do y’all remember that line from Forrest Gump?  That’s one of Mr. Spouse’s favorite movies.  I’ve seen it so many times I’m sure I could quote the whole thing.  I can’t say the word “shrimp” without thinking about the scene with Bubba & Forrest on the boat…the one where Bubba tells Forrest all about the different kinds of shrimp.  “Dey’s uh…shrimp kabobs, shrimp creole, shrimp gumbo…”  This particular shrimp I’m about to share with y’all should’ve been on Bubba’s list.  He would’ve LOVED it.  This is probably one of my new favorite shrimp dishes.  SO unbelievably flavorful and downright DELICIOUS!!!!



1 tbsp. olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 (14.5 oz.) cans diced tomatoes

1/4 cup minced fresh parsley

1 tsp. dried dill

1 to 1 1/4 lbs. medium sized raw shrimp, peeled & deveined

salt & pepper, to taste

2/3 cup crumbled feta {pretty sure I used the whole tub!!!}

Rice {white or brown}, optional



I’m typically running through the grocery store, furiously racing around trying to get everything I need for that night’s dinner before I have to pick my boys up from the sitter.  This is why you see frozen shrimp…I don’t have time to wait at the counter!  PLUS, these were on sale…like, BIG sale :)   I digress…

You’ll need an oven-proof skillet to get started.  I used my cast iron skillet because A.) it’s oven-proof and B.) it never gets the play it deserves so it was owed some action.  Heat your oil in the skillet on high heat and add the onions.  Cook for about 3-5 minutes, just enough time to let ‘em soften a little.  Toss in the garlic and cook for about 30ish seconds, just until they’re fragrant.  YUM.  Now go ‘head and toss in the tomatoes and bring to a simmer.  Cook ‘em up for about 10ish minutes or so and let the juices thicken.


While the tomatoes are simmering, cut up your fresh parsley. 


Remove the tomatoes from the heat and add in the parsley, feta, salt, & pepper.


Stir until well mixed and then toss in the shrimp and stir a little more.


Place the skillet in the oven and bake for about 10-12 minutes at 425.  While the shrimp were baking, I made some rice.  Okay, I boil-in-a-bagged it.  The only way I know how.  Don’t judge.  Remove from the oven and get ready to taste one of the most amazing shrimp dishes ever. 


I served my helping over rice and ohmiword.  HEAVEN.  I seriously can’t even begin to tell you how much I LOVED this!!! It makes enough to serve about 4. It was *almost* better the next day when I reheated it for lunch :)  I was the envy of the teacher’s lounge…for about 5 seconds…because that’s how long it took me to consume every last bite. 


If you’re a fan of shrimp & feta, this is your recipe!  Do yourself a favor & try it soon!!


  1. YUM! I love shrimp and feta! I can't believe it's taken me so long to become a follower of your domestic blog. I am a very long time follower of your teaching blog. You do it all girl! I need help in the domestic department big time, so I'm so happy to have your blog. Maybe I'll be inspired to cook something new and delicious. Can't wait to look through old posts. Thanks for being so fabulous!
    Sarah's First Grade Snippets

  2. Wow! We just finished eating that meal and it was delicious!!! Thanks so much for sharing!
    Stickers and Stars

  3. Made this for dinner tonight and it was Sooo good! Thanks for sharing!

  4. Making this right now....wondering when to put in the dill?

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  6. Had this for dinner and it was delish! I think next time I will try penne pasta instead of the rice! Thanks for a wonderful easy recipe!

  7. I have just discovered your blog and I am LOVING it! I just began blogging this year so I am still very much an amateur but your blog gives me hope lol Check it out sometime if you like

  8. Made this for dinner the other day and my husband who is NOT a fan of shrimp, feta or rice LOVED it! He actually requested to add to the weekly rotation. Thanks so much!