One-pot Greek Shrimp
Prep time
Cook time
Total time
Serves: 5
  • 2-3 tablespoons olive oil
  • 1 shallot, minced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon crushed red pepper
  • ½ cup chicken broth or white wine
  • 2 cans diced Tuttorosso Tomatoes, drained
  • 1 can artichoke hearts, quartered
  • 1 lb medium shrimp, cleaned and shelled
  • 1 (8-ounce) block feta cheese, chopped
  • salt and pepper
  • chopped fresh mint
  1. Saute the shallot and garlic in olive oil over medium heat in a large saucepan. After 1-2 minutes add in the oregano, basil, and crushed red pepper. Cook for another minute.
  2. Pour in the chicken broth or wine and let it cook for about a minute.
  3. Add in the tomatoes and artichokes and cook for about 15 minutes.
  4. Stir in the shrimp and cook until the shrimp are pink and opaque, about 3-4 minutes.
  5. Stir in the feta cheese, cover, and let it cook for another 1-2 minutes or until the cheese is soften.
  6. Add a pinch of salt and pepper and sprinkle with mint if using.
  7. Serve wth pita bread, pasta, or rice.
sugar: 8
Make-ahead instructions

This recipe can be made completely ahead of time and stored in the refrigerator up to 3 days.
Nutrition Information
Serving size: ⅕ of recipe Calories: 379 Fat: 15 Carbohydrates: 26 Fiber: 11 Protein: 35
Recipe by Organize Yourself Skinny at