Name: Greek Shrimp Recipe with Tomato and Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves up to 6 people
Ingredients: 1 1/2 lb large shrimp (21/25), fully thawed, peeled and deveined; Kosher salt; Black pepper; 1 1/2 tsp dry oregano, divided; 1 1/2 tsp dry dill weed, divided; Pinch red pepper flakes; 6 garlic cloves, minced, divided; Greek extra virgin olive oil (I used Early Harvest Greek EVOO); 1 large red onion, chopped; 1 26-oz/737.088 g canned diced tomato, drain only some of the liquid; Juice of 1/2 lemon, more for later if you like; Chopped fresh mint leaves, a generous handful; Chopped fresh parsley leaves, a generous handful; 2 to 3-oz/56 g crumbled Greek feta cheese, more if you like; 6 or more pitted Kalamata olives, chopped (optional)