Mediterranean Shrimp Scampi
This is a tasty and extraordinary scampi! It incorporates so many classic Greek ingredients that make for a special plate on your table! It’s light but so satisfying. The perfect featured dish for your Mediterranean meal!
Ingredients
2 lbs. large shrimp (peeled and deveined)
2 T olive oil
3 cloves fresh garlic (minced)
1 medium onion (diced)
1 green bell pepper (diced)
2 c fresh tomato (diced)*
1 14 oz. can of artichoke hearts (drained and chopped)
¼ c fresh parsley (chopped)
1 T fresh oregano (chopped)
1 t crushed red pepper
1 t salt
¼ t ground pepper
½ c kalamata olives (pitted and sliced)
Juice of 1 lemon
2/3 c dry white wine
Lemon wedges and fresh parsley for garnish
*Use any fresh tomatoes that are available. Vine ripe and plum work great. Be sure and include the juices in the dish.
Instructions
Place peeled and deveined shrimp in a colander and rinse. Be sure and remove tails. Set shrimp aside. Heat olive oil in a large cast-iron pot. Add garlic, onions and bell peppers. Sauté until onions soften. Add tomatoes and artichoke and stir. Simmer on low heat for a couple of minutes and then add parsley, oregano, crushed red pepper, salt and ground pepper. Stir until herbs and spices are blended in. Add olives, lemon juice and wine. Continue to simmer on low heat for a few minutes as liquid reduces slightly. Add shrimp and stir until they are cooked through. They will be pink and opaque when they are done. Serve over brown rice, gluten-free pasta or greens. Garnish with lemon wedges and parsley. Serves 6-8.
