one skillet greek olive shrimp and rice with marinated tomatoes
Bless the gift of 6 olive jars for today’s recipe.
Sometimes my runs are useful from a creative standpoint. Especially on Mondays – unless I’m really craving something, pizza or mac and cheese namely, I oft get stumped on a savory dish for the week.
This particular Monday, though, my run was fucking worthless as far as forming cohesive thoughts go. I had 0 ideas, craved nothing except my morning stroopwafel, and overall felt rather unmotivated for the day anyway since the weekend was kind of stupid. Not really a great start.
Awhile ago, I was sent a big fat box of olives that currently lives on my dining room floor. Great place for it, I know. Today, the inconvenient locale was useful since I kept glancing over at the haul and wondering how the fuck I could incorporate some of the briny beauties into a recipe.
Lo and behold, one janky thought led to another janky thought, and out popped a skillet.
No, this is not authentic Greek, but the flavors are inspired by this fresh and tasty cuisine. Smoky shrimp, plenty of garlic, a handful of kalamata olives, and luscious tomatoes marinated in herbs and balsamic. A couple bowls and one big pan. Not bad for a Tuesday meal, methinks.
To-Ma-Toes
Slice them, toss them, blend ’em into soup?
I like to start with the marinated tomatoes since the herb infusion deepens the longer the little gems sit. I was absolutely obsessed with marinating tomatoes last summer, and my formula stays pretty consistent from recipe to recipe.
Grab some sweet cherry tomatoes – grape works fine, too – and toss with olive oil, white balsamic vinegar, fresh basil, mint, and oregano, a couple minced garlic cloves, and a pinch of salt and pepper. If you’re a fiend for these babies, double the batch for avocado toast, caprese salad, or a goat cheese appetizer.
Slide the bowl somewhere on the counter and let the ‘maters do their thing while you make the rest of the dish.
Rice is Nice
I haven’t eaten much rice lately, so cooking this dish was a decent excuse for enjoying a portion. Even though I first ate a peanut butter and banana sandwich for lunch instead. Fucking moron.
For the shrimp, I like using the biggest jumbo size frozen bag I can find, a 13/15 count variety. Every brand names this size differently, so look instead for the number. Make sure they’re peeled and deveined, then pat them very dry with paper towels. Dry shrimp = crispier shrimp.
Toss with smoked paprika, lemon zest, oregano, onion powder, salt and pepper.
Heat some butter and olive oil together in a large skillet. Cook the shrimp until crisp on the edges and opaque throughout, about 2-3 minutes per side. Move off to a large plate.
Throw in another tablespoon of butter, then swirl in some minced garlic and shallots. Stir in rice, then pour your broth or water. I prefer broth, for more flavor. Bring to a gentle simmer and cook until the rice is softened and the water mostly absorbed, about 12-15 minutes. If needed, add more broth or water to ensure the rice doesn’t run out of fuel. Also, stir it fairly frequently, to prevent uncouth stickage.
Finish by stirring in lots of kalamata olives. Snuggle the shrimp back into the rice and let them heat through for a few minutes.
To serve, spoon the rice and shrimp onto plates, drizzle on the tomatoes (and the herby oil, delightful as fuck), and top with some fresh basil or dill. I actually bought dill for garnish, then forgot to use it because again, I am a fucking moron.
Yes, this is as great a meal prep as you can find. Store the tomatoes separately – they’re best cold or at room temperature, not necessarily zapped in a microwave, though if that happens it won’t ruin the dish.
Three cheers for random culinary ideas I pull out my wazoo at 7am!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Easy peasy shrimp pleasy:
Pineapple Maple Chipotle Shrimp Skewers with Jalapeno Ranch
Sheet Pan Spicy Shrimp Fajita Bowls
20 Minute Bourbon Honey Butter Shrimp
One Pan Baked Tomato Feta Shrimp
One Skillet Lemon White Wine Shrimp and Orzo
one skillet greek olive shrimp and rice with marinated tomatoes
Ingredients
- 1 lb colossal shrimp (13-15/lb), peeled and deveined
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp lemon zest
- 1/2 tsp onion powder
- 2 tbsp butter
- 4 cloves garlic, minced
- 2 small shallots, minced
- 2 cups dry rice
- 3-4 cups vegetable broth or water
- 3/4 cup kalamata olives, pitted
- fresh herbs, to serve
marinated tomatoes
- 2 cups cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh mint, cohpped
- 1 tbsp fresh oregano, cohpped
- 2 cloves garlic, minced
Instructions
- Pat the shrimp very dry with paper towels. Toss with the smoked paprika, lemon zest, oregano, onion powder, and a pinch of salt and pepper.
- Heat 1 tablespoon olive oil with 1 tablespoon of the butter in a large skillet over medium heat. Place the shrimp in a single layer and cook 2 minutes per side, until crisp and opaque. Move to a plate.
- Add the second tablespoon of butter to the skillet, then the garlic and shallots. Cook until fragrant, about 1 minute. Stir in the rice for 1-2 minutes to lightly toast, then pour in the broth/water. Bring to a simmer and cook, uncovered, until softened, about 12-15 minutes. If needed, add 1/2 cup broth or water at a time to keep the rice moist. Stir in the olives., then nestle in the shrimp and heat until warmed through.
- Meanwhile, toss the tomatoes with olive oil, white balsamic vinegar, basil, mint, oregano, garlic, and a pinch of salt and pepper.
- Plate the shrimp and rice with the marinated tomatoes. Top with fresh herbs, as desired.
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