Wild Caught Texas Shrimp are simmered in a garlicky tomato sauce with a touch of chili, finished with creamy feta and fresh herbs. Perfect with crusty bread for soaking up every drop.

Serves four.

Ingredients

  • 1/4 cup olive oil
  • 1 yellow onion
  • 6 cloves garlic
  • 1 cup cherry tomatoes
  • 1 tsp chili flakes
  • 1/2 tsp oregano
  • 1 cup tomato sauce
  • 1 tbsp tomato paste
  • 1 lb U-10 head-on Wild Caught Texas Shrimp
  • 2 tbsp lemon juice
  • 2 tbsp chopped parsley
  • 1 block feta
  • Salt and pepper to taste

Preparation

  • Rinse shrimp and pat dry then set aside.
  • Heat oil in a large skillet over medium heat.
  • Dice onion then transfer into the heated skillet and sauté for 3-6 minutes or until translucent and soft.
  • Mince the cloves of garlic and then add to skillet.
  • Slice cherry tomatoes in halves or quarters depending on size then add to skillet along with the chili flake and oregano. Sauté for 5 minutes.
  • Add the tomato paste and stir to incorporate. Cook until the paste starts to darken in color (about 2-3 minutes) as this will deepen your flavor.
  • Now add the tomato sauce and season with the salt and pepper to your liking.
  • Next add your prepped shrimp and lemon juice to deglaze the pan, stir to incorporate and get any crispy bits off the bottom of the pan.
  • Cover and cook on medium low for 5 min or until shrimp are pink in color.
  • Take the cover off the skillet and add crumbled feta into the mixture. Cover again and cook until the feta is soft but not melted (about 3 min).
  • Uncover, remove from heat and sprinkle with chopped parsley. Ready to serve.