Mediterranean Style Shrimp With Olives And Tomato Recipes

Steps:

• Preheat the oven to 450 degrees F.
• For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.
• For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
• Drizzle the baguette pieces with olive oil.
• Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.
• Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.

Steps:

• Make sure the shrimp are clean and the shells and tails are removed. Pat dry. Season with salt and pepper. In a wok or a medium saute pan, heat oil over medium-high heat. Add the garlic and cook until fragrant, about one minute. Add the shrimp and stir-fry, moving shrimp often, until they turn an opaque pink color, about 3 minutes Reduce the heat to medium and add the can of tomatoes. Pour quickly to prevent splattering. Add the olives and most of their juice. After stirring them in, taste the tomato mixture. Add sugar if the tomatoes taste too sharp,acidic, or "tomato-y". Add more olive juice, salt, or pepper depending on taste. Bring mixture to a simmer. Simmer shrimp and tomatoes for 5 to 10 minutes, or until sauce thickens slightly. Stir in parsley. Correct seasoning to taste. Serve over couscous, rice, or pasta.

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
• Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.