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Shrimp and Feta Garlic Bread with Basil

Cooked shrimp, feta and a slice of garlic bread with basil on top
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5 from 1 review

This one-skillet meal is so simple and so, so good. Dipping crusty chunks of bread into a skillet of shrimp and feta drowning in garlic and buttery olive oil is my idea of a perfect summer dinner.

This recipe is  adapted from Ina Garten's Garlic Herb Shrimp.

Ingredients

Units Scale
  • 1 loaf ciabatta, French bread or a baguette, sliced lengthwise into two long pieces
  • 1 pound raw shrimp, peeled, tails-on (21-30 count)
  • 1/2 cup extra virgin olive oil (plus more to drizzle on the bread)
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, finely chopped
  • 6 ounces feta, cut into 1/2-inch cubes or crumbled into small chunks
  • Zest of 1 small lemon
  • Lots of fresh basil, for garnish

Instructions

  1. Turn on the oven broiler to high.
  2. Drizzle olive oil liberally over the two halves of the bread, or spread butter evenly across the bread. If you like, sprinkle with garlic powder. Set the bread under the broiler and broil until toasted and crispy. I always set a timer and check the bread every 1 to 2 minutes, otherwise I forget all about the bread and burn it. Every. Time.
  3. When the garlic bread has cooled, cut small slices or tear it into chunks.
  4. Heat oven to 400 F
  5. In a 10 to 12-inch ovenproof skillet, heat the 1/2 cup of olive oil and butter over medium heat. When the butter melts, add the garlic. Cook for about 1 minute, until garlic is fragrant, then add the shrimp. Turn off the heat.
  6. Use tongs or a wide spatula to toss the shrimp in the butter and garlic. Push the shrimp around so they’re laying in one, even layer. Drop the feta in the skillet around the shrimp.
  7. Zest the lemon over the shrimp and feta. Put the skillet in the oven and cook for 12 minutes, until shrimp are pink and plump.
  8. Tear lots of fresh basil leaves over the top before serving. If you have basil-adverse kids, serve the skillet of shrimp with sprigs of fresh basil on the side so everyone can add their own.
  9. Serve with a big spoon to scoop shrimp, feta, and garlicky, buttery olive oil over chunks of bread.

Notes

If you buy frozen shrimp like I do, set a reminder on your phone to put the shrimp in the refrigerator to defrost the night before. 

Don’t use salted butter, or add salt until you’ve tasted the finished dish.  The feta will add plenty of saltiness to the dish, and many brands of frozen shrimp have salt added. 

Find it online: https://www.kitchenskip.com/shrimp-and-feta-garlic-bread/