{If you are new to The Schell Cafe and are joining me for 31 Days of Outrageous Hospitality, an extra special welcome! My friend and neighbor Susie and I are hosting a 52 Sunday Suppers challenge. On Sundays, we offer encouragement to make family meals more intentional. We provide recipes, mealtime prayers, and conversation starters. Family meals and outrageous hospitality go hand in hand, so on Sundays this month I’ll keep posting in our 52 Sunday Suppers series. Hope you enjoy!}
The way to a man’s heart is through his stomach.
Sure, it’s a humorous saying, but there are shreds of truth in this old English proverb. Just ask my husband. A well cooked meal is his love language. He has preferences, to be sure, but more often than not it’s how I serve a meal, not what’s on the plate that matters.
Recently, I made this delicious Mediterranean Baked Shrimp for supper. I served it with warm, crusty bread and a simple spinach side salad. Husband loved the supper so much I didn’t have the heart to tell him how easy it was. He thought I had made such a fuss over supper. What I really made a fuss over was him. Dinner was just a bonus.
This warm, inviting dish is so simple. It’s a little unexpected with shrimp (use frozen, I did!) and served family style straight from the oven. Mediterranean Baked Shrimp is easy enough for a weeknight supper, but special enough for company! How outrageous is that?!?
Happy Sunday, friends.
Week 25 Menu
Easy Mediterranean Baked Shrimp
- 1 tablespoon olive oil
- 1 onion, diced
- 1 cup mushrooms
- 2-3 cloves garlic, minced
- 1 (28 oz) can diced tomatoes (I use Muir Glen Fire Roasted)
- ¼ cup flat-leaf parsley, minced
- 1 lb medium shrimp, peeled and deveined (I use 365 Whole Catch frozen shrimp from Whole Foods)
- ¼ cup kalamata olives, sliced
- 1 cup feta cheese, crumbled
- salt & pepper to taste
- Pre-heat oven to 425 degrees.
- In a large oven-proof skillet, sautee onion in olive oil, until soft. Add mushrooms and garlic and continue to sautee until softened. Add the tomatoes and bring to a boil. Reduce heat, add parsley, shrimp, olives, and feta. Stir until well combined and heated through.
- Transfer to oven and bake until the shrimp is cooked and the feta is melted, about 10 - 15 minutes.
- Garnish with extra parsley and serve.
Truly, I can’t wait to try this. We are a soup loving household~~~~especially Sunday nights.