Greek Shrimp
Author: Nicole
Ingredients
  • 1-1/2 pounds extra-large shrimp (21-25 per pound), peeled, deveined and tails removed
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons ouzo, divided (see Notes)
  • 5 cloves garlic, minced
  • 1 teaspoon grated lemon zest (~ 1 lemon)
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • ½ teaspoon red pepper flakes
  • 2 pounds fresh tomatoes or 1 28-ounce can diced tomatoes (with either one, drain and reserve ⅓ cup of juice) (see Notes)
  • ¼ cup dry white wine
  • 2 tablespoons coarsely chopped fresh parsley
  • 6 ounces feta cheese, crumbled (~ 1-1/2 cups)
  • 2 tablespoons chopped fresh dill
  • Fine sea salt and freshly ground black pepper
Instructions
  1. Toss shrimp in a bowl with 1 tablespoon of olive oil, 1 tablespoon of ouzo, 1 teaspoon of garlic (2 cloves), lemon zest, ¼ teaspoon of salt and a dash of pepper. Set aside.
  2. Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat until shimmering. Add onion, red bell pepper and ¼ teaspoon salt. Cover and cook, stirring occasionally, until vegetables release their liquid, about 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid evaporates and vegetables are softened, about 5 minutes.
  3. Stir in remaining garlic and red pepper flakes. Cook until fragrant, about 1 minute.
  4. Stir in tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo. Bring to a simmer and cook, stirring occasionally, until the flavors meld and the sauce is slightly thickened (still liquid and not completely dry), about 5 to 8 minutes.
  5. Stir in the parsley and season with salt and pepper to taste.
  6. 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 the shrimp are opaque throughout, about 6 to 9 minutes, adjusting the heat as needed to maintain a bare simmer.
  7. Remove from heat, sprinkle with feta and dill.
  8. Serve warm over rice or with crusty bread.
Notes
* You can use smaller shrimp, just adjust the cooking time.
* If you don’t have ouzo, you can substitute an equal amount of Pernod.
* You may prefer to peel your fresh tomatoes prior to cutting them.
Recipe by Riegl Palate at https://www.rieglpalate.com/greek-shrimp/