• Preheat oven to 425F.
• Add olives, sundried tomatoes and capers to a food processor. Pulse until finely chopped.
  ¼ cup Kalamata olives, ¼ cup sundried tomatoes, 2 tablespoons capers
• Drain a can of diced tomatoes. Add the tomatoes to a large casserole dish. Add the kalamata olive mixture along with a can of drained and rinsed white beans, olive oil (you can use some of the oil the sundried tomatoes are packed in if you want), balsamic vinegar, italian seasoning, garlic powder and salt. Stir well to combine.
  28 oz. can diced tomatoes, 1 can white beans, 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon salt
• Add the defrosted shrimp to the top of this dish (be sure to drain off any of the liquid from defrosting, it’s not good). Don’t mix the shrimp in.
  1 pound large shrimp
• Bake in 425F oven for 14 minutes
• After baking, stir the shrimp in with the other ingredients to get it coated in flavor.
• Serve with quinoa, cous cous, rice or pasta.

Quinoa

• If you are serving this with quinoa, add rinse the quinoa well. Add quinoa and water to the instant pot with a sprinkle of salt.

  Cook for 1 minute high pressure, let the pressure naturally release for 10 minutes before manually releasing it.
  1 cup quinoa, 1.5 cups water