GREEK-STYLE SHRIMP WITH TOMATOES AND FETA

SRVES 4 to 6

The cooking time is for extra-large shrimp ) about 21 to 25 per pound). If using smaller or larger shrimp, be sure to adjust the cooking time as needed. If you dont have ouzo, you can subtitute an equal amount of Pernod or 1 tbsp vodka plus 1/8 tsp anise seeds. Serve with crusty bread.

1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined

1/4 cup extra- virgin olive oil

3 tbsp ouzo

5 garlic cloves, minced

1 tsp grated lemon zest

Salt and pepper

1 small onion, chopped

1 red or green bell pepper, stemmed, seeded, and chopped

1/2 tsp red pepper flakes

1 (28-ounce) can diced tomatoes, drained with 1/3 cup juice reserved

1/4 cup dry white wine

2 tbsp coarsely chopped fresh parsley

6  ounces feta cheese, crumbled (1 1/2 cups)

2 tbsp chopped fresh dill

  1. Toss shrimp in bowl with 1 tbsp oil, 1 tbsp ouzo, 1 tsp garlic,lemon zest, 1/4 tsp salt, and 1/8 tsp pepper; set aside.
  2. Heat 2 tbsp oil in 12-inch skillet over medium heat until shimmering. Add onion,bell pepper, and 1/4 tsp salt, cover, and cook, stirring occasionally, until vegetables release their liquid, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid evaporates and vegetables are softened, about 5 minutes. Stir in pepper flakes and remaining garlic and cook until fragrant, about 1 minute.
  3. Stir in tomatoes and reserved juice, wine and remaining 2 tbsp ouzo. Bring to simmer and cook, stirring occasionally, until flavors meld and sauce is slightly thickened ( sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season with salt and pepper to taste.
  4. Reduce heat to medium-low and add shrimp along with any accumulated juices; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes, adjusting heat as needed to maintain bare simmer. Off heat, sprinkle with feta and dill and drizzle with remaining 1 tbsp oil. Serve.

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