Some of you may be surprised to see a non-plant-based recipe on this blog. And for good reason: in 4 years of blogging, we’ve posted only a handful of recipes with meat. When we changed to eating all natural, whole foods 6 years ago, we drastically limited the amount of meat in our diet — but we didn’t completely eliminate it. It’s a rather confusing concept to most people, who look at us quizzically when we say “We’re flexitarian!”
What does flexitarian mean? To us, it means that we eat meatless most of the time, especially for the recipes we cook at home. However, when we’re out, or in the case of a special occasion, we’ll take the opportunity to eat meat if we’re in the mood. Generally we try to go for local, farm-raised meat, or sustainable seafood if it’s available.
We started this odd concept because we love the freedom in it. In the book we read that inspired us to eat this way (Food Matters), the author (Mark Bittman) intrigued us by urging readers to try cutting back on meat by eating meatless once or twice a week. Our health would benefit, the environment would benefit (from using less resources and not supporting factory farms), and we wouldn’t have to go cold turkey and instantly transform into some kind of granola-hippie-types. We tried it, loved it, and decided to go mainly meatless in our everyday eating.
It’s a moderate way to approach food, and we love it. We also use this moderate concept for eating “all natural” food and sweets (though we stick to all natural food most of the time since it tastes so darn good). What about you — how do you approach food?
This recipe is one we adapted from Annie’s Eats and it is simple, straightforward and flavorful. We love the combination of the Mediterranean flavors of feta, garlic and parsley. If you can and your budget allows, find some high-quality wild shrimp. We are officially jealous of all you coastal dwellers who can get fresh and local seafood; being landlocked in Indiana does have its downsides!
Our Other Seafood Recipes
Simple Grilled Paella
Grilled Shrimp and Vegetable Skewers with Pesto Quinoa
Yes, we realize there are only 3 recipes in 4 years…which is why we’ve posted this recipe!
- 1 tablespoon olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 28-ounce can diced fire roasted tomatoes
- ¼ cup fresh parsley (minced)
- 1 pound medium raw shrimp, peeled, deveined and shells removed (thawed if frozen)
- ⅔ cup feta crumbled cheese
- ½ teaspoon kosher salt
- Fresh ground pepper
- Preheat oven to 425°F.
- Finely dice the onion. Mince the 2 garlic cloves.
- In a large ovenproof skillet over medium-high heat, heat 1 tablespoon olive oil. Add the onion and cook until soft, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Add the tomatoes and bring to a simmer. Reduce the heat and let the sauce simmer for 5 to 8 minutes, until the juices thicken a bit.
- While the vegetables cook, mince ¼ cup fresh parsley.
- Remove the sauce from the heat, and stir in the parsley, shrimp, feta cheese, ½ teaspoon kosher salt, and several grinds of fresh pepper.
- Place the skillet in the oven and bake until the shrimp are cooked through, about 8-10 minutes. Garnish with fresh parsley and a squeeze of lemon juice. Serve immediately with bread, rice, or quinoa.