By Sol Rivera
- 2 tablespoons olive oil
- 1 shallot, minced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 14-ounce can crushed tomatoes
- 1 cup chicken or vegetable broth
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1 lb. uncooked shrimp
- 8 ounces feta cheese, crumbled
- fresh chopped parsley and lemon wedges for serving
- 6–8 thick slices of sourdough bread
- 4 tablespoons butter for the bread
- Sauté the veggies: Heat the olive oil in a large oven-safe skillet over medium high heat. (I like to use a wide, shallow Dutch oven.) Add the shallot and bell pepper; sauté until softened, about 5 minutes.
- Make the tomato sauce: Turn the heat down. Add the tomatoes, garlic, salt, red pepper flakes, and broth; simmer until the sauce reduces and gets a little darker in color, about 10 minutes.
- Grill the sourdough: While the sauce simmers, grill your sourdough. Melt the butter, brush it on the bread, and grill in a pan (ideally a grill pan) until crispy and golden brown. Wrap in foil and keep warm in the oven.
- Add the shrimp: Add the shrimp into the tomato sauce in a single layer. The shrimp will cook right in the sauce—keep on the heat for about 5 minutes, flipping the shrimp once, until the shrimp are no longer translucent.
- Broil: Turn the broiler on. Sprinkle feta on top. Transfer to the oven and broil for 5 minutes or until the feta is browned. Serve with a sprinkling of fresh parsley, grilled sourdough, and lemon wedges.
- I made my own sourdough, but you can just buy some from the store as it takes almost a week to make!
- Buy pre minced garlic at the store to save time.
- You can always adjust the amount of red pepper flakes for your preferred spiciness .
- If butter isn’t your thing, use whipped olive oil instead.
This recipe is amazing if you have some time after coming home from a busy work day! I would personally make your own sourdough because the recipe is so much more rewarding if you do. Happy cooking!