Check out this recipe from the Williams-Sonoma cookbook called School Night: Dinner Solutions for Every Day of the Week. “Mediterranean Shrimp with Feta, Olives, & Oregano” has a few things going for it:
- Good for company, good for the fam.
- Mostly assembly and one dish, plus a sauce pan of couscous.
- Shrimp! Olives! Feta! Yum!
- Fresh herbs! But dried oregano works too.
- I made it for my dad on Father’s Day. Good vibes. Make it for someone you love.
- Sheet pan
- Paper towels or cling wrap
- Medium saucepan
- Fork (for fluffing couscous)
- Deep casserole dish
- Chef’s knife
- Cutting board
- Measuring spoons
- Liquid measuring cup
- Serving bowls
- Box of couscous
- Butter and kosher salt
- 6 Roma tomatoes
- 2 tablespoons olive oil plus extra
- 1 1/2 lbs frozen shrimp
- Pitted kalamata olives, 1/2 cup to 3/4 cup
- Crumbled feta cheese, 1/2 cup to 3/4 cup
- 1/4 cup fresh oregano leaves or 2 Tablespoons dried oregano
- Thaw frozen shrimp in the fridge for a few hours in a colander on a sheet pan with cling wrap or paper towels draped over the top. Bring them to room temp and get rid of any ice crystals by running the colander under warm water at intervals and patting the shrimp dry as you make the couscous.
- Make a box of couscous, following the directions on the package. I went ahead with a pad of butter and several pinches of salt, as called for my box. (The cookbook calls for Israeli couscous rather than the instant kind. I confess I’ve never made Israeli couscous, so you’ll have to comment if I’m missing out. The instant kind was yummy too).
- Preheat your oven to 400 degrees Fahrenheit.
- Rinse, dry, and chop the tomatoes, placing them in the bottom of your casserole dish. Drizzle with the olive oil and mix well with your hands.
- Bake for 8 minutes, until the tomatoes release their juices.
- Check to make sure the shrimp is thawed. (The cookbook calls for raw, deveined shrimp but medium frozen ones cooked at the same temperature for the same time worked just as well).
- Layer the cooked tomatoes with shrimp, olives, feta, and oregano. (The cookbook recipe calls for a half cup of both olives and feta, but I recommend more of each. Serve the remaining olives as an hors d’oeurve, or nibble while you’re cooking. Point is — jar should be consumed, some way or another.)
- Bake 12 minutes. Drizzle the cooked casserole dish with olive oil and serve atop the warm couscous.
Serve with this simple, healthy Rachel Ray tomato, cucumber, red onion chopped salad if you want to round out the plate.
And finally, to end your summer meal, a berry pie. I adapted Joy the Baker’s Strawberry Rhubarb Crumb Pie by substituting a pound of blueberries for the rhubarb, since zero out of three of my local grocery stores were selling rhubarb in June. (Wha??)
I also substituted half the lemon juice for orange juice, and added some orange zest and lemon zest to the filling.
Instead of pecans, I used store bought roasted, salted almonds for the crumb topping. But don’t make my mistake — thoroughly mix the butter with the flour, and this is key — before you add the nuts — otherwise you’ll end up with sections of raw, unbrowned flour on the top of your pie.
As for the crust, cold ingredients are key — dice the butter and then put it in the freezer for a few minutes, and keep the buttermilk refrigerated until you use it. This hand-mixed, buttermilk-congealed pie crust is one of the easiest I’ve ever made. The buttermilk really helps things come together to form a smooth dough.
I made two pies — for Clark, and for Patrick, my father and my father-in-law — and I learned these helpful hints about freezing a pie from The Kitchn. Long story short, if you tightly wrap and freeze an unbaked pie, the juices from the berries won’t make the crust soggy when you eventually bake it. So freeze pies unbaked. Enjoy 🙂