Greek Shrimp with Tomatoes and Feta Cheese

By Mike_67

Ingredients

• 4 Tbs. extra-virgin olive oil
• 2 shallots, minced
• 2 garlic cloves, minced
• 1/2 cup dry white vermouth or wine
• 14 1/2 oz. tomatoes, drained and finely chopped, juices reserved
• 1 Tbs. dried Greek oregano, crumbled, or 2 Tbs. minced fresh oregano
• Sea salt, to taste
• Red pepper flakes, to taste
• Sweet Hungarian paprika, to taste
• 6 ounces coarsely crumbled feta cheese
• 2 lb. large shrimp, peeled, and deveined
• 2 Tbs. minced fresh mint

Details

Servings 4

Preparation

Step 1

In a large, nonreactive, flameproof casserole or sauté pan over medium heat, warm the olive oil. Add the shallots and sauté until translucent, about 3 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the wine and tomatoes (but not their juices). Add the oregano now, if using dried. Season with salt, red pepper flakes and paprika. Increase the heat to high and bring to a boil, then reduce the heat to medium and cook, stirring often, until the tomatoes begin to soften, about 5 minutes. Add some of the reserved tomato juices if you prefer a thinner sauce.

Stir in the cheese, then the shrimp. Cover the pan, reduce the heat to low, and cook until the shrimp are evenly pink and the cheese is beginning to melt, about 3 minutes. Sprinkle with the oregano, if using fresh, and the minced mint. Garnish with the mint sprigs and serve immediately from the pan. Serves 4.

Serving Tip: Serve with thick slices of French or Italian country-style bread for sopping up the juices.