1 shallot, minced (you can use a small onion instead)
3–5 garlic cloves, minced
1 Tablespoon tomato paste
1 Tablespoon flour
1 1/2 cups broth (clam, vegetable, shrimp or chicken)
1 Tablespoon lemon or lime juice
1/4 cup heavy cream
1/3 – 1/2 cup sun-dried tomatoes, coarsely chopped
1/3 – 1/2 cup crumbled feta cheese
1–2 Tablespoons fresh herbs – parsley and basil
Peel and devein the shrimp.
You can save the shrimp shells and make a delicious shrimp broth to use it in this recipe. Place the shrimp shells in a medium pot with some aromatics, such as onion, garlic, celery, parsley, bay leaves, whole peppercorns and salt. Fill the pot with water, bring to a boil, reduce to a simmer and cook for about 30-45 minutes. Strain the broth through a fine mesh strainer. Discard the shrimp shells and the aromatics. You can use canned clam juice, vegetable broth or chicken broth in this recipe instead of the shrimp broth.
Prep all your ingredients and have them ready to go into the skillet because things happen fast.
Make sure the shrimp are really dry before you add them to the hot skillet by blotting them on a paper towel. Season the shrimp with salt and pepper.
Add half of the oil to the skillet and heat until shimmering on high heat. Add half of the shrimp and cook for about 2-3 minutes on one side and 1 more minute on the other side. Set the shrimp aside in a bowl and repeat with the other half of the shrimp.
Reduce the heat to medium-low. In the same skillet, add the butter and the shallot, scraping the bottom of the skillet to get all the fond off. Cook for 2-3 minutes, until the shallot softens and is slightly golden. Add the garlic and the tomato paste, stirring to combine. Add the flour and cook for about 1 minute. Pour in the broth, whisking until smooth. Bring to a boil, reduce to a simmer and cook until the sauce thickens about 5 minutes. Add the sun-dried tomatoes and the lemon or lime juice.
Off the heat, stir in the heavy cream. Return the shrimp to the sauce, along with any accumulated juices. Add the feta cheese and the fresh herbs.
Serve the shrimp as an appetizer with a crusty baguette or as an entree with the pasta of your choice. You can also add some olives if you’d like. This will serve 2-4 people depending on your appetites and whether you serve it with pasta as an entree or as an appetizer.