EFK Kitchen Ready
EFK Mediterranean Shrimp Skillet
A fast Mediterranean skillet of browned shrimp, blistered tomatoes, artichokes, olives, lemon, feta, and parsley with plenty of pan flavor.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Pat the shrimp very dry and season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat.
- 2. Sear shrimp in batches without crowding until browned on the first side and nearly cooked through. Transfer to a plate before they overcook.
- 3. Add tomatoes and artichokes to the skillet and cook until the tomatoes begin to blister and release some juice. Add olives, garlic, oregano, and optional red-pepper flakes and cook briefly until fragrant.
- 4. Add stock and scrape up the browned pan bits. Simmer 2–3 minutes to concentrate the skillet juices.
- 5. Return shrimp and accumulated juices to the pan and cook only until the shrimp are opaque and reach 145°F. Remove from heat. Finish with lemon zest and juice, feta, and parsley. Taste and adjust seasoning before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; large skillet; tongs or fish spatula; instant-read thermometer; BlueStar range.
Food safety & storage
Keep raw shrimp cold and prevent cross-contamination. Cook shrimp to 145°F; properly cooked shrimp should be firm, pearly, and opaque. Refrigerate leftovers within 2 hours and use within 3 days. Reheat shrimp gently only until hot to avoid a rubbery texture.
View this recipe on the original EFK website ↗