Friday, July 15, 2011

Shrimp with Feta, Lemon, and Capers

This is a pretty perfect summer meal. It takes about 10 minutes total to make (seriously), it's light, and lemony, and completely delicious. I whipped it up last night, actually, for a cozy dinner pour deux, with some fragrant jasmine rice and a baby arugula salad with charred, roasted cherry tomatoes, and I think it's safe to say it was hit. And an easy one, at that. Also, since it's made in exactly one pot, it's ideal for those of us with tiny city kitchens and minimal counter space. Make it for yourselves and let me know how it goes. Happy weekend! xo

Shrimp with Feta, Lemon, and Capers
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 pound large wild shrimp, shelled and cleaned
1/3 cup crumbled feta
Juice of 1/2 lemon
1 to 2 tablespoons capers to taste
Kosher salt and freshly ground pepper to taste
2 tablespoons fresh basil, plus additional for garnish

Heat the olive oil in a large skillet over medium heat. Add the garlic, stirring constantly, and cook until fragrant but not browned, about 1 minute. Stir in the shrimp, then add the feta, lemon juice, capers, salt, and pepper.

Continue cooking, stirring frequently, until the shrimp become just opaque and the sauce begins to thicken, about 2 to 3 minutes. Add the basil and stir to combine. Remove from heat and serve immediately, sprinkled with a bit of extra basil.