This was such a wholesome and flavorful dish that it’s become one of my go-to recipes.
A sauce of garlic, tomatoes, olives, and dill envelope envelope tasty shrimp, all topped with salty feta cheese. This Greek dish is traditionally served as an appetizer accompanied by some rustic crusty bread, but there are so many ways to adapt it to a main course: over a bed of spaghetti or on the side of some fluffy rice are a few options.
600g whole shrimp
3 Tbsp olive oil
3 cloves garlic, grated
1x400g crushed tomato can
1 cup cherry tomato, halved
1/4 cup kalamata olives, finely chopped
1/3 cup fresh dill, chopped
1 bouillon cube
1/4 tsp chilli flakes
1/2 tsp oregano
1 tsp salt, & pepper
1/2 cup feta cheese, crumbled
Grilled crusty bread, to serve
Peel and de-vein the shrimps, removing the heads and tails as well (do not discard!).
Put the shells, heads, and tails of the shrimp in a pot with three cups of water and boil for 10 minutes; set aside.
In a deep pan, saute the grated garlic in the hot olive oil.
Add the shrimp, chilli, oregano, salt, and pepper and saute until opaque and pink. Remove shrimp and set aside.
In the same pan, strain 1 cup of the shrimp-shell broth and add the cherry tomato halves. Simmer 7-10 minutes, then add the can of crushed tomatoes, chopped olives, bouillon cube, and dill. Simmer 5 more minutes.
Return the shrimp to the pan, stir to distribute and coat.
Serve the dish topped with crumbled feta cheese, extra chopped dill, and crusty bread on the side.
Note: if your shrimp are large, you can halve then lengthwise to distribute them more throughout the dish.