This traditional Greek dish can serve as an appetizer or light meal. The briny feta and olives are a perfect complement to the tomato-laden shrimp and best of all, there’s only one pan to clean. Start by heating ¼ cup olive oil in a large skillet over high heat. When the oil begins to shimmer, add 1 cup thinly sliced shallots and saute 2 to 3 minutes. Add 1 pound peeled, deveined, butterflied shrimp, 2 cups halved cherry tomatoes and ½ cup pitted, coarsely chopped kalamata olives. Reduce heat to medium, stir, cover and cook 2 to 3 minutes. Remove from heat, stir in 1/3 cup chopped fresh dill, 4 ounces feta cheese and a squeeze of lemon juice. Serve with crusty bread or atop couscous.
This article appears in August 2015.