Oregano is a proven super “functional food.” This herb is an excellent source of potassium, calcium, manganese, iron, and magnesium. It is an easy spice to buy or grow and is used in cuisines around the world. We love doing cooking demos with oregano because the smell makes us think of pasta and pizza, red-checkered tablecloths and family fun. This recipe uses both dry and fresh oregano to add fresh flavors to the thick tomato sauce, and enhance the briny taste of the shrimp.
When we think of Mediterranean food our minds typically jump to France, Italy, Spain and Greece – but did you know the food of the Mediterranean is from more than a dozen countries? The Mediterranean diet is a healthy way to eat because of the high proportion of plant foods, fish, and olive oil. Studies have shown that the Mediterranean diet is rich in fiber, which slows down digestion, preventing wild swings in blood sugar. This can help reduce obesity and type 2 diabetes. And the anti-inflammatory foods are plentiful in medi’ eating which helps reduce cancer…..this is where healthy foods taste great! Sounds delicious, doesn’t it?
2 TB Olive Oil
1 Medium Red Onion, Thinly Sliced
1 Cup Dry White Wine
2 Cans Fire Roasted Tomatoes
2 Tsp Dried Oregano
Sea Salt and Freshly Cracked Black Pepper
1 TB Chopped Parsley
2 TB Chopped Fresh Oregano
1 1/2 LB Large Shrimp, Peeled and Deveined
8 Oz Crumbled Feta or Mozzarella or Combination
Loaf of Crusty Whole Wheat Bread
Step One Preheat the oven to 350F. Heat the oil in a sauté pan and cook the onion over medium heat until transparent. Add the wine and simmer for 5 minutes.
Step Two Add the tomatoes, oregano and a healthy sprinkle of salt and pepper, cook over medium heat for 20 – 30 minutes, or until the sauce thickens. Stir in the herbs.
Step Three. Place the shrimp in the bottom of an ovenproof casserole dish and top with the sauce. Sprinkle the cheese on top. Bake for 15 – 20 minutes or until the shrimp is just cooked through. Serve warm with slices of whole wheat bread to soak up the sauce.