Greek Style Shrimp with Tomatoes & Basil

Would you mind terribly if I cried on your shoulder for a moment or two? I promise to make it snappy.

Not to be Debbie Downer or anything, I’m just really bummed out right now. I woke up Monday morning with a sharp pain in my left foot – the pain went away for a little while, then later on in the day it came back, and has gotten progressively worse as the week has wore on.

So, after three miserable days of hobbling around in total discomfort, which I’ve tried my best to rid with a self-prescribed concoction of Advil and unoaked-chardonnay (White Truck, if you must know), I bit the bullet and went to the doctor this morning. Turns out, I have a stress fracture in my left foot. My first broken bone in 41 years, and it’s a total drag!

Here’s the deal. I need to be off of my feet today, and for what appears to be a few more days to come. No grocery shopping, no standing in the kitchen, no gym….basically, a lot of sitting around. But I hate to abandon you, my faithful ten readers, so in the short term I’m going to re-visit some dishes from my personal collection and photo archive. I hope that’s all right with you all…I hope you’ll bear with me and my gimpy self! One catch, the ingredients might not be in the current sale ad. But in keeping with my frugal theme, I promise you we won’t break the bank. Here we go.

Of all of the cooking magazines I subscribe to, Food & Wine is one of my favorites. Their recipes are consistently good; I’ve never had one bomb on me (this is saying a lot!). One of my favorite F & W recipes is this fantastic Shrimp Saganaki. Large shrimp are sautéed along with onions, fresh tomatoes and olives, then finished with fresh basil and a sprinkle of feta cheese….wow. I think I’m in love!

I like to serve the Saganaki in shallow bowls, on top of a bed of orzo. I usually toss a romaine salad and serve toasted pita alongside…..again, wow. I would even go so far as to call this a restaurant quality meal – certainly good enough for entertaining, and definitely one for the ‘keeper’ file. Wish I was able to make it for myself tonight!


Source: Food & Wine Magazine, March ’09

Serves: 4

  • 2 T. olive oil
  • 1 large white onion, thinly sliced
  • 1 box grape tomatoes, halved
  • salt and cayenne pepper to taste
  • 1 1/2 lbs. shelled and deveined large shrimp
  • 1/2 c. pitted kalamata olives, coarsely chopped
  • 1/4 c. sliced fresh basil (or dill)
  • 3 oz. crumbled feta cheese, plus additional for garnish if desired
  • Cooked orzo or rice, for serving
  • Toasted pita bread, for serving

In a large skillet, heat the oil until shimmering. Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and cayenne pepper to taste and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the basil and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with remaining feta, and serve with toasted pita. Enjoy!

Featured, Fresh, Frugal, Fabulous | October 17th, 2009