Mindy Kobrin


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Prepared in 25 minutes or less plus 1 hour refrigeration.

  • ¼ cup extra-virgin olive oil
  • ½ cup finely chopped red onion
  • 1 tsp hot crushed red pepper flakes
  • 1 tsp fresh oregano
  • 3 garlic cloves, minced
  • 1½ lbs medium shrimp, peeled, deveined with tails left on
  • 1 can garbanzo beans (or cannellini beans), rinsed and drained
  • ½ cup fresh grape tomatoes plus 1 can finely diced canned tomatoes, drained
  • ¼ cup chopped fresh-leaf flat parsley
  • Salt and fresh pepper to taste
  • *(⅔ cup Feta or Parmigiano-Reggiano cheese coarsely grated is optional)

Preheat oven to 400°F.

In a large skillet, heat the olive oil and sauté the onion over medium heat for 5 minutes, or until soft.

Add the pepper flakes, oregano and minced garlic and sauté for 30 seconds.  Add the shrimp and sauté for 2 minutes or until they start to become firm.

Add the garbanzo beans, tomatoes and salt and fresh pepper to taste and cook for 2 more minutes.  Once sauce begins to thicken, transfer all ingredients into a casserole or baking dish (Staub is the best).

Bake for 10 minutes, or until the sauce is bubbly.  Serves 4.

*Optional:  Sprinkle with the cheese and bake another 2 to 3 minutes more.
Sprinkle with fresh parsley and serve immediately.