Almost Mediterranean Jambalaya



This is a really good-tasting, healthy, quick and easy recipe. I got an idea for it from a couple of others I recently saw online. I did not have all the ingredients on hand to make the other recipes, and with the snow and all, I did not want to venture out to the grocery. I winged it and threw some things together and it turned out wonderfully.

I call it Almost Mediterranean Jambalaya because it's almost jambalaya, but not quite, with a Mediterranean feel, but without some key ingredients. I'm going to improve on it next time and add black olives, capers and maybe some sauteed chicken breast. However, the recipe is fine as written below.

All of the ingredients are kitchen staples, so you really can throw this together spur of the moment on a busy evening. If you do not keep frozen shrimp in your freezer you should! I used to have a thing against the packages of shrimp in the frozen food section. However, after some research and actually asking around at the various groceries I have visited over the past couple of years, I have discovered that it is not so bad. Here is why: unless you are visiting a fishmonger, seafood shop, or a pretty fancy grocery, all the shrimp is pre-frozen anyway. This is true even for Houston, which is practically on the gulf. My neighborhood grocery simply opens up the packages of frozen shrimp, thaws them, and puts them in the seafood case. Most of the shrimp (except the extra large prawns) are pre-frozen at the fancier grocery where we shop. Ask around - you will be surprised and happy that you can keep affordable shrimp in your freezer to use on a whim.

Make sure to just dice up your onion and pepper into large chunks to add a stew like consistency. Also make sure to simmer long enough to thicken the sauce quite well, otherwise the feta will not brown well and the top of the dish will not look roasted. Serve over rice for a Jambalaya feel, but if you are watching carbs this dish is great on its own!

Almost Mediterranean Jambalaya

Ingredients
1 tbsp. olive oil
1 onion, chopped into chunks
1 green bell pepper, chopped into chunks
2-3 garlic cloves, minced
2 cans diced tomatoes
fresh or dried flat leaf parsley (add quite a bit, I did not measure)
a few shakes of dried dill
1 1/4 lb. shrimp, peeled and deveined (buy it like this)
a little salt, to taste
2/3 c. crumbled feta cheese
a couple grinds of fresh pepper

Instructions

Preheat oven to 425. Heat olive oil in an oven-proof skillet. Add onion and saute until onion softens a little, then add pepper and garlic and sautee for a couple more minutes.

Add canned tomatoes, parsley and dill. Bring to a boil then reduce heat and simmer until sauce thickens.

Stir in shrimp. Sprinkle feta and ground pepper over top. Bake until shrimp are cooked through and feta is a little brown (about 13-15 minutes). Makes four servings.

Nutrition Info

Calories: 295
Fat: 11g
Protein: 34g
Carbs: 12g
Fiber: 2g