Greek-Style Shrimp with Tomatoes and Feta | America's Test Kitchen

Name: Greek-Style Shrimp with Tomatoes and Feta | America's Test Kitchen
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 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; 1/4 cup dry white wine; 2 tablespoons coarsely chopped fresh parsley leaves; 6 ounces feta cheese , crumbled (about 1½ cups); 2 tablespoons chopped fresh dill leaves

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This easy weeknight Greek dish defies the old saw that seafood and cheese don't work together, if, that is, you get every element just right.

Keywords

Fish & Seafood
Greek
Eggs & Dairy
Europe
Cheese
Main Courses
Weeknight

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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 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
1/4 cup dry white wine
2 tablespoons coarsely chopped fresh parsley leaves
6 ounces feta cheese , crumbled (about 1½ cups)
2 tablespoons chopped fresh dill leaves