I'm having one of those really fun weekends when any sort of dietary restrictions go completely out the door. I spent it in my bikini, have bounced between the beach and the pool and have been eating and drinking my little heart away. It's blissful. But tomorrow...back to reality. I'm cutting out the alcohol, cutting out the carbs and I'm forgetting about bacon for a while. Milk & Mode has this fantastic (and easy) shrimp recipe that is very light and super easy to make. Also, as it's one of those one pot meals, it is ideal for those of us with tiny city kitchens and minimal counter space.
Shrimp with Feta, Lemon and Capers
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1 pound large wild shrimp, shelled and cleaned
1/3 cup crumbled feta
Juice of 1/2 lemon
1 to 2 tablespoons capers to taste
Kosher salt and freshly ground pepper to taste
2 tablespoons fresh basil, plus additional for garnish
Heat the olive oil in a large skillet over medium heat. Add the garlic, stirring constantly, and cook until fragrant but not browned, about one minute. Stir in the shrimp, then add the feta, lemon juice, capers, salt and pepper.
Continue cooking, stirring frequently, until the shrimp become just opaque and the sauce begins to thicken, about 2 to 3 minutes. Add the basil and stir to combine. Remove from heat and serve immediately, sprinkled with a bit of extra basil.