Greek-Style Shrimp With Tomatoes And Feta

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

1-1⁄2 pounds shrimp, peeled and deveined, tails left on if desired
1⁄4 cup extra-virgin olive oil
3 tablespoons ouzo
5 garlic cloves, minced
1 teaspoon grated lemon zest
Salt and pepper
1 small onion, chopped
1⁄2 red bell pepper, chopped
1⁄2 green bell pepper, chopped
1⁄2 teaspoon red pepper flakes
1 (28-ounce) can diced tomatoes, drained with 1⁄3 cup juice reserved
1⁄4 cup dry white wine
2 tablespoons coarsely chopped fresh parsley
6 ounces feta cheese, crumbled (1-1⁄2 cups)
2 tablespoons chopped fresh dill

Instructions

  1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in small bowl until well combined. Set aside while preparing sauce.
  2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red bell pepper, green bell pepper, and 1⁄4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining garlic and pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo, increase heat to medium-high, and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded 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.
  3. Reduce heat to medium-low and add shrimp along with any accumulated juices to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle with feta. Drizzle remaining tablespoon oil over top and sprinkle with dill. Serve immediately.

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