Greek-Style Shrimp with Tomatoes and Feta | America's Test Kitchen
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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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