Sautéed Shrimp with Matbucha & Feta

Seriously, this dish is SOOOOOO GOOOD! We have been making it for a quick dinner or a fancy appetizer when we have friends over. Serve with fresh bread, over pasta or rice.

You can swap the shrimp for cubes of any white firm fish and if you are looking for a vegetarian swap, roasted cauliflower will work wonders.

Serves 4-6
1 Signature Matbucha jar or Matbucha with Olives & Mint jar
1lb shrimp, peeled & deveined
Feta cheese
mint/ basil/parsley, roughly chopped
Olive oil
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In a medium size shallow pan pour the matbucha and get to a boil.  Once the matbucha reaches a boil, layer  the shrimp in the pan and cook for 2-3 minutes on medium heat until the shrimp turns pink. Using tongs or a fork turn the shrimp and cook until the other side is also pink.

On a serving platter, place the shrimp with the sauce, crumble with your hands the feta on top, aadd the chopped herbs and finish by drizzling olive oil. Serve with fresh bread if serving as an appetizer or top a bowl of pasta/rice or just enjoy with a side salad for a carb free dinner.