Mediterranean Shrimp with Feta, Olives, and Oregano

Recipe courtesy of School Night by Kate McMillan for Williams Sonoma

Serves 4-6

  • 1½ cups (9 oz/280 g) Israeli couscous
  • 4 tablespoons (2 fl oz/60 ml) olive oil, plus more for drizzling
  • Kosher salt and freshly ground pepper
  • 6 plum (Roma) tomatoes, chopped
  • 1½ pounds (750 g) tail-on medium shrimp, peeled and deveined
  • ½ cup (2½ oz/75 g) Kalamata olives, pitted
  • ½ pound (155 g) feta cheese, crumbled
  • ¼ cup(¼ oz/7 g) fresh oregano leaves

Mediterranean Shrimp with Feta, Olives, and Oregano

Click image to enlarge



Cook the Israeli couscous according to the package instructions. Stir in 2 tablespoons of the olive oil and season with salt and pepper. Cover to keep warm and set aside.

Preheat the oven to 400°F (200°C).

Lay the tomatoes in the bottom of a shallow 2-quart (2-1) baking dish and drizzle with the remaining 2 tablespoons olive oil. Bake just until the tomatoes release their juices, about 8 minutes. Remove from the oven and top with the shrimp, olives, feta, and

oregano. Bake until the shrimp are bright pink and opaque throughout, 12-14 minutes.

Fill shallow bowls with couscous, top with the shrimp mixture, and drizzle with olive oil. Serve right away.


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