Mediterranean Shrimp

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  1 lbs Shrimp
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  0.8 tsp ¾ teaspoon kosher salt (divided)
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  0.5 tsp 1/2 teaspoon ground black pepper (divided)
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  14.5 oz Canned Diced Tomatoes
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  1 tsp Oregano, Dried
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  0.3 tsp Red pepper flakes
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  1 tsp Honey
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  1 tbsp Vinegar, Red Wine
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  14 oz Artichoke Hearts, Canned, Drained
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  0.5 cup Olives, Kalamata, Canned, Pitted
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  0.8 cup Cheese, Feta, Crumbled
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  2 tbsp Parsley, Fresh
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  2 tbsp Lemon Juice, Fresh

Instructions

1. 1Pat the shrimp dry with paper towels and season with salt and pepper, then set aside.
2. 2Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 5–7 minutes until softened and translucent but not browned. Add the fresh garlic and cook for 30 seconds until fragrant.
3. 3Stir in the canned diced tomatoes, dried oregano, and red pepper flakes. Reduce heat to medium-low and simmer gently for 10 minutes, stirring occasionally. Stir in the red wine vinegar and honey.
4. 4Scatter the artichoke hearts and black olives evenly over the tomato sauce. Arrange the shrimp in a single layer on top and sprinkle the crumbled feta cheese over everything.
5. 5Cover the skillet and cook over medium heat for 10–12 minutes until the sauce bubbles gently, the feta browns slightly, and the shrimp turn opaque and firm with no translucent centers (internal temp should reach 145°F).
6. 6Remove from heat and squeeze fresh lemon juice over the top. Sprinkle with fresh parsley.
7. 7Divide the shrimp and sauce evenly into 3 airtight containers while hot. Allow to cool to room temperature, then seal and refrigerate for up to 4 days.