Greek Shrimp with Tomato & Feta

My recipes are low carb paleo: fresh,healthy, whole food ingredients with very few starches, no sugars, no vegetable oils. The health of my spouse and myself has improved dramatically eating this way.

Here, shrimp is marinated first, then cooked in a tasty chunky tomato sauce with spices, fresh herbs, garlic, feta and a splash of lemon juice. Be sure to watch the video on original website.

And, do not overcook the shrimp!

1 ½ lb large shrimp (2½5), fully thawed, peeled and deveined

Kosher salt

Black pepper

1 ½ teaspoon dry oregano, divided

1 ½ teaspoon dry dill weed, divided

Pinch red pepper flakes

6 garlic cloves, minced, divided

Greek extra virgin olive oil (I used Early Harvest Greek EVOO)

1 large red onion, chopped

1 26-oz/737.088 g canned diced tomato, drain only some of the liquid

Juice of ½ lemon, more for later if you like

Chopped fresh mint leaves, a generous handful

Chopped fresh parsley leaves, a generous handful

2 to 3-oz/56 g crumbled Greek feta cheese, more if you like

6 or more pitted Kalamata olives, chopped (optional)

Directions at themediterraneandish.com

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