Say hello to my One Skillet Shrimp, Tomato and Feta Stew!
Easy, delicious and healthy (plus low FODMAP) all in one skillet.
I truly love these types of recipes that I can whip up in minutes with little mess in my kitchen.
So…this is how it often rolls at my house…. I want to cook a delicious dinner and Russ prefers to avoid the scene of me ‘slashing around the kitchen’ and creating a mess while I cook.
Truth be told, I am a very messy cook. 🙂
Russ is very organized (the most organized person, I know), cooks a meal in a very orderly fashion, and prefers to avoid the chaos of me in the kitchen, when at all possible. 😉
Now that the kids are grown and moved out (for the most part), getting dinner out at a restaurant is more affordable and in our case (a heck of a lot less messy!)
While I love going out to dinner, I really love cooking too!
So…the point of this little intro….a one skillet or one pan dish has been the answer to my marriage! Ha…not quite that dramatic…but you get me, right?
Less pans used = less mess.
This one skillet Shrimp, Tomato & Feta stew was easy to make and delicious… it will be added to our regular menu rotation. You can serve over cooked rice (maybe brown or jasmine) or quinoa, for a more hardy meal, if desired.
Want to give it a try? Here is the recipe!
- Serves 4
- 28 ounce can diced tomatoes (without onion or garlic)
- 20 extra large shrimp ( about 21-30/pound), peeled and deveined (tails can be left on); see note about cooking time if using frozen vs. defrosted shrimp.
- 1 tablespoon dried basil
- 1 tablespoon garlic infused oil
- 2 cups baby kale leaves
- 1/2 cup crumbled feta cheese
- In medium-large skillet, over medium heat, add in diced tomatoes (including any juice), shrimp, basil, garlic infused oil and simmer for 2-3 minutes or until shrimp are opaque and almost fully cooked.
- NOTE: you can use frozen, peeled and deveined shrimp, but add another 2-3 minutes to cooking time.)
- When shrimp is just about fully cooked, add in baby kale leaves and feta, place cover over skillet and let mixture simmer for another 2 minutes or until kale is still bright green but wilted.
- Serve in soup bowls.
- Serving suggestion, serve stew as is or over a scoop of cooked rice or quinoa or perhaps with a suitable crusty roll.