Can you tell we love shrimp? A good number of our summer recipes revolve around shrimp and fish, both of which are available fresh from North Carolina waters. Shrimp has had a bad rep for its high cholesterol content, but interestingly, it is high in natural cholesterol and very low in fat. Studies of the effects of shrimp on cholesterol levels have shown that unlike high cholesterol, high fat foods, eating steamed, poached or roasted shrimp do not negatively impact bad cholesterol levels. Great news! Just stay away from the all-you-can-eat fried popcorn shrimp at Golden Corral. Nothing good comes of that.
This shrimp dish is unbelievably flavorful and fresh, and it comes together in about 30 minutes! The original recipe is an oldie from Southern Living, but I’ve added my own spin to it. We served this over organic rice, but pasta would be great as well.
Mediterranean Shrimp and Feta (serves 2-3)
- 1 pint cherry tomatoes
- 4 cloves garlic, peeled and chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon ground black pepper
- 1 red, orange or yellow bell pepper, trimmed and sliced
- 1 lb. fresh shrimp, peeled and deveined
- 1 can organic artichoke hearts, halved
- 4 ounces goat milk feta cheese
- Juice of one fresh lemon
- 1/2 cup fresh Italian flat leaf parsley, chopped
- 3 cups cooked organic rice
- Preheat oven to 450 degrees.
- Line a rimmed sheet pan with foil.
- Combine the first 6 ingredients in a bowl and toss well. Add to baking sheet and roast in the oven for 15 minutes.
- Stir vegetables gently and add shrimp and artichoke hearts. Roast for 10 more minutes.
- Combine feta, lemon juice and parsley in a large bowl.
- Add cooked shrimp mixture and any pan juices to the feta. Toss well.
- Serve over hot rice.