top of page

Mediterranean Shrimp

Prep Time:

30 Minutes

Cook Time:

45 Minutes


4 Servings



About the Recipe

This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.

Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.


3 tablespoons dry white wine

2 tablespoons Bonacci EVOO (save some for drizzling after)

3 cloves garlic, minced

12 ounces jarred artichoke hearts, drained

8 ounces haricot vert, trimmed and cut in half

1 pint grape tomatoes

1/3 cup kalamata olives, pitted and coarsely chopped

2 tablespoons capers, drained and coarsely chopped

1 red onion, cut into chunks

Kosher salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

1/2 teaspoon dried oregano

1/4 teaspoon crushed red pepper

1 clove garlic, minced

Grated zest and juice of 1 lemon

1 pound cleaned large shrimp

1 baguette

4 ounces crumbled feta cheese


Preheat the oven to 450 degrees F.

For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.

For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.

Drizzle the baguette pieces with olive oil. Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.

Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.

bottom of page