Mediterranean Shrimp Two Ways

Posted by Callies Biscuits on

 

This is an old recipe of my mom’s that was a catering staple that she reinvented. The best part about the Mediterranean Shrimp is there are two ways to serve it. You can make it as a bubbly dip and serve with pita or serve with orzo as a one-pot dish.

During Quarantine, this recipe resurfaced. My mom brought this dish over for Easter supper. We ate on the front porch - masks on hand, of course! I was reminded of how fresh, flavorful, and delicious this dish is. Honestly, it's a secret weapon. You usually have the ingredients on hand and you can serve with or without shrimp.

Mediterranean Shrimp Two Ways

Mediterranean Shrimp Dip:

    - 1 pound fresh shrimp, peeled, deveined and chopped into thirds - 4 large tomatoes, diced - ¾ cup Kalamata olives, chopped - ½ red onion, diced - 2 cloves garlic, minced - 2 tablespoons fresh dill, chopped - Zest and juice of ½ lemon - ½ cup feta - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped for garnish - Naan and pita for serving

To Make the Shrimp Dip:

    1. Preheat oven to 425°F. 1. In a large bowl mix together the chopped shrimp, tomatoes, olives, red onion, garlic, dill, lemon zest and juice, feta, salt and pepper. 1. Pour the mixture into a cast iron skillet. Bake for 10-12 minutes or until shrimp are pink and cooked through. 1. The last 2 minutes of cook time, turn the oven broiler to high heat and cook until the feta is brown and bubbly. 1. Remove from oven and garnish with fresh parsley. Serve with toasted naan and/or pita bread and enjoy!

Mediterranean Shrimp Orzo:

    - 1 pound fresh shrimp, peeled, deveined and chopped into thirds - 4 large tomatoes, diced - ¾ cup Kalamata olives, chopped - ½ red onion, diced - 2 cloves garlic, minced - 2 tablespoons fresh dill, chopped - Zest and juice of ½ lemon - 2 tablespoons olive oil - ½ cup feta - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped for garnish - 2 cups cooked orzo - Naan and pita for serving

To Make the Shrimp Orzo:

    1. Heat two tablespoons olive oil in a cast iron skillet to medium heat. 1. Add the tomatoes, Kalamata olives, red onion, garlic, dill, lemon zest and juice and sauté for 5 minutes. Add the shrimp and sauté until shrimp are pink and cooked through, about 8 minutes-10 minutes. 1. Remove from heat. Pour the shrimp mixture into a large bowl. Add the cooked orzo, feta and parsley. Toss to coat and serve at room temperature with naan and/or pita bread. Enjoy!
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