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sgreek style shrimp with tomatoes and feta

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Ingredients

  • 1 1/2 lbs shrimp, peeled, deveined, tails left on, if desired
  • 4 tbsp evoo
  • 3 tbsp ouzo
  • 5 medium garlic cloves, minced or pressed through press
  • 1 tsp lemon zest
  • table salt and pepper
  • 1 small onion, diced medium
  • 1/2 medium red bell pepper, stemmed, seeded and diced medium
  • 1/2 green bell pepper, stemmed, seeded and diced medium
  • 11/2 tsp red pepper flakes
  • 1 - 28 oz - can diced tomatoes, drained, 1/3 cup juice reserved
  • 1/4 cup dry white wine
  • 2 tbsp coarsley chopped parsley leaves
  • 6 oz. feta cheese, crumbles
  • 2 tbsp. chopped frseh dill leaves

Details

Preparation

Step 1

toss shrimp with 1 tbsp oil, 1 tbsp ouzo, 1 tsp. garlic, lemon zest, 1/4 tsp salt and 1/8 tsp pepper in a small bowl until well combined. set aside while preparing sauce.
heat 2 tbsp. oil in 12 inch skillet over medium heat until simmering. add the onion, red and bgreen pepper and 1/4 tsp salt and stir to combine. cover skillet and cook, stirring occasionally until veggies release their moisture, 3-5 minutes. uncover and continue to cook stirring occasionally, until moisture cooks off and veggies have softened about 5 minutes longer add remaining 4 tsp. garlic and red pepper flakes and cook until fragrant about 1 minute. add the tomatoes and reserved juice, wine and remaining 2 tbsp. ouzo; increase heat to medium high and bring to a simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened - sauce should not be completely dry, 5-8 minutes. stir in parsley and season with salt and pepper to taste.
reduce heat to medium low and add shrimpwith any accumulated liquid to pan, stir to coat and distribute evenly. cover and cook stirring occasioinally until shrimp are opaque throughout, 6- 9 minutes for extra large or 7-11 minutes for jumbo, adjusting the heat as needed to maintain a bare simmer. remove from heat and sprinkle with feta. drizzle with 1 tbsp evoo and sprinkle with dill weed

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