Olive oil

2 ripe tomatoes (diced) 

Olives (your choice, we recommend kalamata)

6 Shrimps (you can add more or less) 

1-2 teaspoons of feta cheese

1 tsp or oregano 

1/4 cup roasted red bell peppers

1/4 cup roasted slightly caramelized onions


Heat up a sauce pan with olive oil on medium high heat. Sauté the diced ripe tomatoes for 2-3 minutes, then add the already cooked shrimp, making sure not to overcook them. Chop the olives. Add in 1/4 cup of the roasted red bell peppers, and 1/4 cup of the cooked onions into the pan with the shrimp and tomatoes. Add the rest of the ingredients: olives, feta cheese, and oregano, mix, and serve. 

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