I'm all about this food lately, trust me, you need to hear about it.

Back in the day, a nice shrimp scampi was a rare treat around these parts. The Midwest traditionally thrives on heartier fare, but every now and then, we'd find a way to incorporate a touch of the Mediterranean for a special occasion. This slow cooker Mediterranean shrimp scampi with feta brings together the robust flavors of the Old World with the comfort of slow-cooked simplicity. It's perfect for those days when you want to let dinner simmer away while you tend to life's other demands, just like my grandmother used to do.

This dish pairs beautifully with a side of garlic bread, perfect for mopping up the delightful, garlicky, lemony sauce. A fresh green salad with a tangy vinaigrette will add a light and crisp component to the meal. And you can never go wrong with serving it alongside a batch of homemade Midwest-style mashed potatoes—you'll get a wonderful blend of textures and flavors that way.

Servings: 4

2 pounds large shrimp, peeled and deveined
1/4 cup extra virgin olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/2 cup chicken broth
1/2 cup dry white wine
Juice of 1 lemon
1/2 cup crumbled feta cheese
Salt and pepper to taste
2 tablespoons fresh parsley, chopped for garnish

1. Start by adding the olive oil to the slow cooker, followed by the minced garlic. Give it a little stir to mix them up.

2. Next, add the dried oregano, dried basil, and red pepper flakes. These spices will give the dish its Mediterranean flair.

3. Pour in the chicken broth and white wine, then squeeze in the juice of one lemon. Stir everything together.

4. Carefully place the peeled and deveined shrimp into the slow cooker, making sure they're well-coated with the mixture.

5. Season with salt and pepper to taste.

6. Set your slow cooker on low and cook for 2 to 2.5 hours, until the shrimp are pink and opaque.

7. About 15 minutes before the cooking time is up, sprinkle the crumbled feta cheese evenly on top of the shrimp.

8. Once ready, garnish with freshly chopped parsley and serve hot.

For a richer flavor, you can add a pat of butter at the end just before serving. If you prefer a bit more heat, increase the amount of red pepper flakes. For a different twist, you might also try adding a handful of chopped sun-dried tomatoes when you add in the shrimp.