Shrimp Mediterranean

From Rita:

Love shrimp??  I do!  Get ready for a wonderfully tasty dish.  In all honesty, I had to stop myself from overeating this and I usually do not have overeating issues.  Proud to say that this is my own creation.  I am so happy to share this yummy dish with all of you.  Note: Please be sure not to overcook the shrimp.


  • 1 medium to large spanish onion or red onion, thinly sliced
  • 6 plum tomatoes roughly chopped, if you do not have fresh tomatoes you can used canned whole plum tomatoes and chop.
  • 2 Tbls. capers, rinsed and drained
  • 1/2 of a 12oz. jar roasted red peppers, patted dry and roughly chopped. or one medium fresh sweet pepper (yellow,red,orange only) thinly sliced
  • 2 medium cloves fresh garlic, minced
  • 1 cup chicken broth
  • 1/4 -1/2 cup dry white wine (I used 1/2 cup)
  • 1/4 tsp. dried oregano, measure carefully
  • 18-20 extra large frozen raw shrimp(16-20 count bag), defrosted, rinsed and patted dry
  • salt and pepper to taste

In a large skillet put about 2 Tbls. olive oil over medium heat and swirl around to cover the bottom of pan.  Add the thinly sliced onion and stir frequently till softened.  If you are using fresh sweet pepper you need to put it in at this time.  Once the peppers and onions are softened add the rest of the ingredients, except the shrimp, and bring to a boil.  Drop to a simmer, cover, and cook for about 15 minutes to allow the flavors to meld together~ stirring from time to time.  Taste  periodically to salt and pepper the dish.

Add the shrimp and bring heat to medium.  Stay with the pan, turning the shrimp, and pay close attention to their color.  Once they are all bright orange the dish is done.  Remove from heat immediately and serve.


You can serve this a number of ways:  with slices of prepared Polenta, pan fried in a bit of olive oil till lightly browned,  or over brown rice or with pasta of your choice. If you are watching calories, serve with a large side salad. If  you are not able to eat shellfish, you can substitute with thinly sliced chicken breast,  or 1/2 “slices of pork tenderloin.  Be sure to lightly brown on both sides the chicken or pork so they do not appear steamed in this dish.  Then add to the mixture in the end as you would the shrimp and cook till done.

Posted on April 12, 2012, in Dinners, Fish and Shellfish, Vegetarian Options. Bookmark the permalink. Leave a comment.

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