Wine & Dine Wednesday is about a tasty meal that comes together pretty easily in a quick amount of time. We quite often have a bag of frozen shrimp in the freezer. They are handy to grab when you want to put together a satisfying meal. We had not done a big shop yet at Hawthorne but wanted to have a nice supper by the fire on the back porch. We always have rice on hand as well as a jar of olives in the fridge. A run to the Hawthorne Valley Farm Store for a piece of feta and a bunch of Italian parsley and away I went.
If you use fresh shrimp, fabulous. If they are frozen defrost by running cold water over them in the sink in a colander. Either way you want 1 pound raw deveined shrimp. Take the shell and tail off of all. In a ziplock bag, add a big glug of extra virgin olive oil, as well as 2 to 3 finely minced garlic gloves. Pat the shrimp dry with a paper towel. Add the shrimp to the bag as well as big pinches of salt & pepper. Mix all around to coat and set bag in the fridge. This can sit for many hours if needed.
Oven to 400 to heat up. Cook rice on the stovetop, which should take around 25 minutes, which will be time to get all ready. I used basmati the other night. Any type of rice you like is fine. To the rice and water before it comes to a boil I always add a big pinch of salt, a splash olive oil and a pat of butter. This trio adds lots of subtle flavor. While that is cooking away, cut olives in half. We are big fans of green Castelvetrano olives. Whatever olive you use, just make sure they are pitted. Set aside. Take a handful of Italian parsley and chop finely. Set aside. Cut a good hunk of feta and crumble into a bowl and set aside.
Now that the oven is nice and hot, on a sheet pan, put entire contents of shrimp bag onto the pan. Spread out evenly. Roast for 3 minutes. Then turn the shrimp over for another 3 minutes. Test to see if done by pressing your finger into one. It should be firm. Or cut into one to see. If need longer go another minute or two.
Put now cooked rice into a bowl. Add shrimp, olives, crumbled feta and let that parsley rain over the whole thing. Simple and satisfying. Enjoy!