2 tbsp olive oil heating in a medium sized sauce pan, than add:
2 chopped roma tomatoes - cook over medium-high heat until softened
Stir in:
2 cloves of garlic (chopped)
1 bay leaf
salt and pepper to taste
fresh baby spinach leaves (whole) to taste (I used 2 handfuls)
When the spinach has wilted/cooked into the mixture, add
12-15 large shrimp and continue to cook until shrimp are cooked (fresh shrimp) or hot (pre-cooked).
Pour over:
3 tbsp feta – broken up into large chunks and spread across serving dish
Alternately: you could bbq the shrimp and pour the tomato mixture over the shrimp and the feta in a bowl.
Serve with: slice baguette (yummy dipping potential), pasta or rice (or just eat it by itself!).
adapted from the baked Feta and Shrimp recipe #59736 at food.com
Tags: baby spinach, chopped roma tomatoes, ishouldbenapping, ishouldbenapping.com, pasta, shouldbenapping, shrimp recipe, shrimp with feta, tomato sauce
