This dish is inspired by an entree I had at Elini's, a restaurant in the Pearl District in Portland, Oregon that Alex and Dan introduced us to in October 2007. The restaurant is noted for its Greek Cuisine from Crete. I had a shrimp sauteed with olives, tomatoes, zuchinni, spices, feta cheese and I'm sure other ingredients, served with orzo.
3 cloves (or more) garlic, minced in
1 T olive oil for 2-3 minutes until garlic is golden
14 large shrimp (21-25 count)
and cook until shrimp are pink on both sides, then add
10 large green olives, cut in half (Whole Foods olives with garlic and lemon are perfect)
IF Whole Foods olives with lemon are not used add 1 t lemon zest
1 c chopped fresh tomatoes (preferably a mix of red, yellow and orange)
OR 1 c canned diced tomatoes drained of most juice (not as good as fresh)
1 t lemon juice.
Stir until tomatoes are warm amd shrimp are cooked 2-3 minutes.
Serve with orzo.
Saute 1 small zucchini, thinly sliced in 1 t olive oil until it is barely tender. Do not overcook as squash will keep cooking when removed from pan and then be reheated. Set aside then begin recipe. Add squash when addingolives and tomatoes.
Top with crumbled feta cheese.