Greek-Style Shrimp with Tomatoes and Feta

By á-58

We started our Greek-style shrimp recipe (shrimp saganaki), with jumbo or extra-large shrimp because they made peeling and deveining a relatively quick process. We used a simple marinade to give them a jump-start on flavor. Simmering the shrimp and canned diced tomatoes together allowed for an exchange of flavors and a full-bodied dish. We used onion, garlic, and bell peppers for a Mediterranean sauce for our Greek-style shrimp, and then rounded it out with dry white wine and ouzo. As for the feta, we called for a generous amount in our recipe so that some would melt into the sauce as servings were spooned out and the rest would remain as a flavorful presence on top of our Greek-style shrimp and tomatoes.
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Ingredients

• 1 1/2 pounds shrimp, peeled and deveined, tails left on, if desired (see note)
• 4 tablespoons extra-virgin olive oil
• 3 tablespoons ouzo (see note)
• 5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
• 1 teaspoon Grated zest from 1 lemon
• Table salt and ground black pepper
• 1 small onion, diced medium (about 3/4 cup)
• 1/2 medium red bell pepper, stemmed, seeded, and diced medium (about 1/2 cup)
• 1/2 medium green bell pepper, stemmed, seeded, and diced medium (about 1/2 cup)
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can diced tomato, drained, 1/3 cup juices reserved (see note)
• 1/4 cup dry white wine
• 2 tablespoons coarsely chopped fresh parsley leaves
• 6 ounces feta cheese, crumbled (about 1 1/2 cups) (see note)
• 2 tablespoons chopped fresh dill leaves

Preparation

Step 1

1 1/2 pounds shrimp, peeled and deveined, tails left on, if desired (see note)
4 tablespoons extra-virgin olive oil
3 tablespoons ouzo (see note)
5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
1 teaspoon Grated zest from 1 lemon
Table salt and ground black pepper
1 small onion, diced medium (about 3/4 cup)
1/2 medium red bell pepper, stemmed, seeded, and diced medium (about ½ cup)
1/2 medium green bell pepper, stemmed, seeded, and diced medium (about ½ cup)
1/2 teaspoon red pepper flakes
1 (28-ounce) can diced tomato, drained, 1/3 cup juices reserved (see note)
1/4 cup dry white wine
2 tablespoons coarsely chopped fresh parsley leaves
6 ounces feta cheese, crumbled (about 1½ cups) (see note)
2 tablespoons chopped fresh dill leaves