Shrimp for a Quick Dinner

Friday evening, I came home later than expected (long day of running errands, no job yet) but still wanted to make shrimp for dinner. I had a bag of frozen, cleaned and deveined shrimp in my freezer; so all I had to do was defrost them in cold water for 2 minutes.

I found a recipe online at Epicurious called Greek-Style Shrimp. Being Greek-American, I thought I would try this recipe since the ingredients and preparation were similar to something my mom would make with fish (she would bake it though). I adjusted the ingredients and the preparation for my purposes, but you can check the link above for the original recipe (they use white wine, which I plan to add next time).


Shrimp with Tomato Sauce (2 servings) (Adapted from Epicurious' Greek-Style Shrimp recipe)










Ingredients
- 2 tablespoons olive oil
- ½ small onion, chopped
- 1 14-ounce can chopped tomatoes (including the water in the can)
- 1 teaspoon dried oregano, crumbled
- Salt and freshly ground pepper
- 3/4 pound uncooked medium shrimp, peeled, deveined


Preparation
In a skillet large enough to hold everything, heat the oil.
Add the chopped up onion and sauté for 5-6 minutes until it becomes translucent.
Add the tomatoes and sprinkle in the oregano, salt and pepper.
Simmer until thickened, stirring occasionally, about 5 minutes.
Add shrimp and stir until opaque and pink, 3 minutes. Try not to overcook the shrimp, or they will be rubbery.
Serve with rice (we served with white rice).

We enjoyed this dish and would make it again. Let me know if you liked it!