Lemon Shrimp and Feta Skillet

When we’re craving seafood, my family flips for this one-pot dinner. Feel free to use yellow squash instead of zucchini, and frozen, thawed shrimp work just as well as fresh.

Cooking Time25 Min Portions4 Servings

Sauté the zucchini and shrimp in Country Crock for a robust burst of buttery flavor.

INGREDIENTS

¼ cup Country Crock Original
1 large zucchini, cut into 1-inch chunks (about 3 cups)
1 heaping cup halved cherry or grape tomatoes (6 to 7 ounces)
4 garlic cloves, smashed
½ teaspoon dried oregano
Kosher salt and black pepper
1¼ to 1½ pounds peeled and deveined shrimp
½ cup crumbled feta (about 3 ounces)
Juice of ½ lemon
¼ cup well-stirred tahini (optional)

INSTRUCTIONS

In a large (at least 10-inch) ovenproof skillet, melt the Country Crock on high heat. Add the zucchini chunks, and let them cook undisturbed for about 5 minutes, to brown one side. Stir well and cook for 3 more minutes undisturbed, until the chunks are well browned and softened. Add the tomatoes and garlic; cook until just softened, about 1 minute. Add the oregano. Season generously with black pepper and ½ teaspoon salt. Stir in the shrimp and cook fully.
Stir feta into the shrimp and vegetable mixture just before serving, then squeeze lemon juice over the top and drizzle the whole skillet with tahini (if using). Add more salt and pepper to taste, and serve.