Ingredients
2 tablespoons olive oil
3 cloves garlic, finely chopped
1 (14.5 oz.) can diced tomatoes, not drained
1/4 teaspoon crushed red pepper
10 kalamata olives, pitted and chopped
1 1/2 pounds medium shrimp, peeled, deveined and rinsed
3 ounces feta cheese, crumbled
1 teaspoon dried oregano or 1 Tbsp. fresh, chopped
Preparation
Warm oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, crushed red pepper and olives, and simmer until mixture is thickened, about 10 minutes.
Add shrimp and cook, stirring, until shrimp are pink and firm, 4 to 5 minutes.
Divide shrimp and tomatoes among 4 plates. Sprinkle each with feta cheese and oregano and serve hot.
