I’ve been making a version of this dish for 10 years and it is easily adjusted to the paleo diet by omitting the feta cheese (if you wish). It is so simple to pull together and quick to cook so it’s the perfect week night meal. If you are dealing with high cholesterol, try substituting the shrimp for chunks of hearty white fish. I promise you this will be a winner in your house every time.
Serves 4; 226 calories per serving; Serving over spaghetti squash increases the calorie total to 289.
1 TBSP coconut or olive oil
5 cloves garlic, minced
28-oz can whole peeled tomatoes, drained and chopped
1/4 cup fresh parsley, chopped
1 tsp sea salt
1 tsp fresh ground black pepper
1/2 cup pitted kalamata olives
1 lb. shrimp, peeled and deveined
3 oz. feta cheese
1 lemon, cut into 4 wedges
Preheat oven to 400 degrees.
In a large skillet, heat oil over medium high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the tomatoes, parsley, salt, pepper and olives to the pan and simmer for 5 minutes. Add the shrimp to the tomato mixture and continue to simmer for another 5 minutes. Sprinkle the mixture with feta cheese and then transfer to the oven for the last 8-10 minutes, or until the liquids are dissolved and the cheese is melted. Serve with a lemon wedge.