I am sure many of you are already familiar with the food blog, Dinner a Love Story.  I wasn’t until I stumbled upon the cookbook at the library last week.  I checked it out and have spent the last week devouring it.  It is filled with so many great recipes and personal stories.  I am considering buying it because I have enjoyed it so much.  Only downside- no pictures for all the recipes.  I am a visual girl and I like to see pictures of what I am going to cook.  I still loved the book and best part most of the recipes are easy because they have two kids.   I love the importance they place on family meals and cooking/eating together with your kids.

Greek Shrimp was the first recipe I decided I wanted to try out of the book and I was not disappointed. It is only a few ingredients and so easy to whip together!   It would have been even easier if I had requested my shrimp to  be peeled and deveined.  Why do I always do this myself when they will do it in the store for you??
  We served ours over white rice (white for my man who turns his nose at anything brown in the pasta/rice family).   I didn’t use hardly any rice for my bowl and it was delish just by itself.  It would be great with just a big piece of French Bread to dip in it or served over pasta.  The next night we used the leftovers to make Greek Shrimp Flatbread Pizzas.  So you are basically getting two recipes in one!  Enjoy!

{Greek Shrimp}

-1lb Shrimp Peeled and Deveined

-1 28 oz can Tomatoes, Drained

-2 garlic cloves minced

-4-6 oz feta

-2 tablespoons chopped parsley

-juice of half a lemon

To make: Preheat oven to 425°F. Saute two minced garlic clove in olive oil in an ovenproof skillet set over medium heat. Add one 28-ounce can of tomatoes (drained, very important), and stir, breaking up tomatoes. Cook for about 10 minutes. Nestle in a pound of shrimp and cook until shrimp starts to turn pink all over, about 3 minutes. Sprinkle two-ish handfuls of feta on top and bake in your preheated oven for about five minutes until cheese is melty. Remove from oven, add chopped parsley and the juice of  half a lemon. Add salt and pepper to taste.