~From Emily in the Gallery
I must admit, I was a little apprehensive when I received a sample of the Matbucha with olives and mint from NY Shuk … but to my surprise, the flavor combinations took my palate on a adventure and has me craving more! I utilized NY Shuk’s recipe page and made the sautéed shrimp with matbucha and feta which can be found here . AND, added bonus, this recipe is super easy and quick meal.
Serve with fresh bread, over pasta or rice. I chose to serve it over 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.
Sautéed Shrimp with Matbucha & Feta
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 skillet, pictured here is the Clay Coyote Flameware Large Skillet, 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, add the chopped herbs ( I used basil only) 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.
