1 tbsp mild olive oil
100g feta cubed
1 long red chili, deseeded and finely chopped (or use ½ tsp dried chili flakes)
150g/5½oz tomatoes, halved
½ lemon, juice only
250g/9oz shrimp, cooked, peeled and deveined
3 heaped tbsp roughly chopped flat leaf parsley
ground black pepper
160g/6oz green beans, steamed, to serve
Heat the oil in a small frying pan over a low heat. Add the chili and cook very gently for five minutes or until the garlic is very soft but not coloured, stirring occasionally.
Add the tomatoes and lemon juice and cook for two minutes or until beginning to soften.
Stir in the shrimp and feta, then cook for 2-3 minutes, stirring, until the tomatoes are well softened and the shrimp are hot through.
Remove the pan from the heat, stir in the parsley, season with lots of pepper and serve with the beans.
Recipe adapted from: Good Food