Cooking With Shrimp + A Saucy Shrimp Recipe!

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I realize that you might be surprised at the appearance of shrimp here on this vegetarian blog.  Oh yes…the controversy.  But, in all reality, I’m actually a pescatarian.  We eat fish and shellfish in this house.  Well at least now we do!  Thanks to the sweet husband who finally….finally decided that he LIKES shrimp!  Woo hoo!  Let’s have a party!  A shrimp themed party! shrimp recipes, saucy shrimp, healthy shrimp recipes

shrimp recipes, saucy shrimp, healthy shrimp recipes When I first met Dario, he was a fairly picky eater.  No shrimp or mussels or oysters or any other “bottom crawlers.”  No mushrooms or eggplant.  No milk or eggs or foods made with them.  No creamy white sauces.  No oatmeal, pancakes or waffles.  I was kinda amazed at all the foods that were off his list.  But I have to say, over the last 7 years (OMG…7 already?) he’s expanded his palate and opened up his eyes (and mouth) to the wonders of a variety of foods.  Maybe due to my deliciously wonderful cooking???

shrimp recipes, saucy shrimp, healthy shrimp recipes

shrimp recipes, saucy shrimp, healthy shrimp recipes

Ahhh shrimp!  I’m so glad I can finally cook this on a regular weeknight and not wait til he’s out of town to enjoy this pink crustacean.  It’s so great to cook with shrimp.  They’re super easy.  Store well in the freezer.  And cook in about 5-7 minutes.  You can’t get a quicker dinner protein!  But beware, shrimp can be super easy, but they can also be fairly easy to mess up.  Here’s how to get the most perfect shrimp: shrimp recipes, saucy shrimp, healthy shrimp recipes

shrimp recipes, saucy shrimp, healthy shrimp recipes

  • Cook within 24 hours of purchase.  Shrimp can deteriorate quickly, so try to cook fresh shrimp within 24 hours of purchase. If you bought them frozen, defrost completely before cooking.  If they have a very fishy or ammonia type order, throw out, they’re no good at this point.
  • Understand the count.  When you buy shrimp from the fish counter or your fish monger you may notice the shrimp are measured in a “count.”  Like 16/20 count.  Or 31/35 count.  That means there are about 16-20 shrimp per pound.  Or 31-36 shrimp per pound.  The small the count, the bigger the shrimp!
  • Cook quickly!  Unlike many other proteins, shrimp do not benefit from long or slow cooking times.  They demand a hot pre heated pan and a short cooking time.  Depending on the size, they might only take 4-5 minutes.  Over cooking them can cause them to be chewy and tough – not a good thing.
  • Know when they’re fully cooked.  Shrimp are super easy to tell when they’re done.  They turn pink and curl up!  Take them off the heat the second their tail curls in, they turn the hallmark pink color and are no longer opaque in color.
  • Ask for cleaned shrimp or clean them at home.  Shrimp have a vein that runs along their back that can contain sand.  It’s dark in color and is generally more visible in very large shrimp.  If you see it, remove it by using a small sharp knife to cut a shallow slit over the vein.  Rinse out under water.  If you cannot see the vein, you do not need to remove it.  You can also buy shrimp that are cleaned and deveined.

shrimp recipes, saucy shrimp, healthy shrimp recipes Saucy Greek Style Shrimp:

  • 1 pound 16/20 shrimp, cleaned, deveined, shells removed
  • 2 tbsp olive oil
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 1/3 dry white wine
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt and pepper
  • 2 cans crushed tomatoes
  • 1 cup kalamata olives
  • 1 cup artichoke hearts
  • 1/2 cup crumbled feta
  • Optional:  grilled ciabatta crostini


  1. Preheat broiler and place top rack near the heat source.  You want the rack close, but not placed on the closest notch to the heat – one or two down from there.
  2. In a large oven safe skillet, heat the oil over medium high heat.  Add in onions and sauté for 3-5 mins or until beginning to turn translucent.  Add garlic, oregano, and red pepper flakes and continue to cook for another 1-2 minutes.
  3. Add wine tot he pan to deglaze, scraping up any browned bits.  Allow to cook for 2-3 minutes until the wine slightly reduces.  Add in the canned tomatoes, stir and turn to high heat.
  4. Bring tomato mixture to a boi.  Cook for about 5 minutes and then turn off.
  5. Add in olives, artichoke hearts and shrimp.  Make sure the shrimp are evenly mixed thorough and are mostly covered with the sauce (this will help prevent them from burning or drying out).
  6. Sprinkle on the feta and place on the top rack of your oven.  Cook for about 5-7 mins or until feta is lightly browned and shrimp are pink and starting to curl.
  7. Serve shrimp hot right out of the serving pan with grilled ciabatta crostini or lightly toasted bread.


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