Mediterranean Shrimp with Feta, Olives and Oregano

This colorful dish brims with Mediterranean flavors. To prepare as a party appetizer, use bay or smaller shrimp and serve with a sliced baguette. To defrost, place the frozen shrimp in the refrigerator for a few hours.

Mediterranean Shrimp with Feta, Olives and Oregano

1 1/2 cups (9 oz./280 g) Israeli couscous

4 Tbs. (2 fl. oz./60 ml) olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

6 plum tomatoes, chopped

1 1/2 lb. (750 g) tail-on medium shrimp, peeled and deveined

1/2 cup (2 1/2 oz./75 g) Kalamata olives, pitted

1/3 lb. (155 g) feta cheese, crumbled

1/4 cup (1/4 oz./7 g) fresh oregano leaves

Cook the Israeli couscous according to the package instructions. Stir in 2 Tbs.

of the olive oil and season with salt and pepper. Cover to keep warm and set aside.

Preheat an oven to 400°F (200°C).

Lay the tomatoes in the bottom of a shallow 2-quart (2-l) baking dish and drizzle with the remaining 2 Tbs. olive oil. Bake just until the tomatoes release their juices, about 8 minutes. Remove from the oven and top with the shrimp, olives, feta and oregano. Bake until the shrimp are bright pink and opaque throughout, 12 to 14 minutes.

Fill shallow bowls with couscous, top with the shrimp mixture and drizzle with olive oil. Serve
immediately. Serves 4 to 6.

Find ways to make hectic suppers into fun, relaxed gatherings that
the whole family can enjoy in our cookbook School Night, by Kate McMillan.