Ahh the Grecian island of Santorini. You’ll leave penniless, but not without a full stomach. Indulge in this Shrimp Santorini recipe and get a taste of the Greek good life without the thousands of miles of air travel and long, desperate phone conversations with your bank to extend existing credit lines. This recipe is relatively quick and easy, unlike the conversation you’ll have with your financial planner after your return from Santorini.
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Shrimp Santorini
4
servings20
minutes20
minutesIngredients
2 lbs 2 shrimp peeled and deveined
1/2 1/2 red onion, cut into strips
2 handfuls 2 cherry tomatoes, halved
1/2 1/2 large bell pepper, cut into strips
1 handful 1 kalamata olives, seeded and halved
1 block 1 feta cheese crumbled
5 tbsp 5 olive oil
1 tbsp 1 black pepper
4 tbsp 4 mediterranean style seasoning of your choice
1 1 cucumber, peeled, seeds removed, and chopped
1 1 lemon halved
1 handful 1 basil chopped (or herb of choice)
Directions
- Combine the shrimp, 2 tbsp olive oil, 2 tbsp seasoning, and mix well. Set aside.
- Combine the onions, tomatoes, bell peppers, feta cheese, olives, 2 tbsp olive oil, 2 tbsp seasoning, and mix well. Add to a large cast iron pan. Set aside.
- Heat your grill or oven to 375 degrees F indirect. Place the above veggie mixture on the grill and bake for roughly 15-20 minutes. Add the lemon halves to the grill as well
- When the veggies are almost done cooking, begin to cook the shrimp. Heat a pan to medium high heat, add olive oil, and cook the shrimp for roughly 2-4 minutes per side until cooked all the way through.
- Add the cooked shrimp to the baked veggies, top with cucumber, squeezed lemon juice, and basil. Mix well and dig in.
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