Mediterranean Shrimp with Feta, Black Olives and Oregano
I wouldn't call these monsters "shrimp." They are 4-6 to a pound, otherwise as 4/6 count. This is a simple, but elegant dish for one of the seven fish dishes for Christmas. These giant shrimp can be found at City Fish in Wethersfield. Smaller shrimp can be used, just reduce the cooking time and brine for only 5 minutes. This perfect for a buffet table as it can be served at room temperature.
8 (4/6) count shrimp
1 ½ cups diced tomatoes
1 cup crumbled feta
16 calamata olives, chopped
3 cloves garlic, minced
2 tablespoons fresh oregano, minced
2 tablespoons white wine
¼ cup extra virgin olive oil
4 anchovies , diced and 1 tablespoons extra virgin olive oil (optional)
1 cup panko
1 tablespoon olive oil
2 tablespoons pine nuts
Preheat the oven to 400 degrees F. Peel the shrimp except for the tail and first joint. Make a slice along the back to remove the intestinal vein. Submerge the shrimp in a brine of 1 teaspoon salt to 1 cup cold water. Let brine at room temperature for 10 minutes.
In the meantime, in a 9 x 13 Pyrex casserole pan, mix together the tomatoes, feta, olives, garlic, oregano, white wine and 3 tablespoons of the olive oil. Melt the anchovies in warm, not hot, olive oil (1T). Mash with the back of a spoon until the anchovies dissolve. Add to the pan.
Remove the shrimp from the brine and add to the pan. Toss all the ingredients together until well coated.
Arrange the shrimp so they are all in one layer with the sauce in between. Mix the Panko crumbs with the 1 tablespoon of olive oil. Sprinkle the Panko crumbs evenly on the top and top with the pine nuts.
Bake at 400 for 10-15 minutes or until the internal temp of the shrimp reaches 135 degrees. Run the casserole under the broiler for a few minutes to toast the crumbs and nuts. Can be served at room temperature. Can be made a day ahead and gently reheated.