Greek-Style Shrimp with Tomatoes and Feta

Name: Greek-Style Shrimp with Tomatoes and Feta
Total time: 60 min
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; 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

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

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Mixing bowl
Wooden spoon
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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
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