Shrimp with Feta Cheese | Louisiana Kitchen & Culture

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1¼ pounds jumbo shrimp, peeled, deveined, tails removed, patted dry
• 4 medium garlic cloves, finely chopped
• 4 teaspoons fennel seeds, finely ground
• ¼ teaspoon red pepper flakes
• ⅓ cup dry white wine
• 1½ pounds small tomatoes, such as Campari, chopped, plus ¼ cup finely diced
• ⅓ cup pitted Kalamata olives, chopped
• 2 tablespoons plus 2 teaspoons chopped fresh oregano
• Kosher salt and ground black pepper
• 4 ounces feta cheese, coarsely crumbled (1 cup)
• ¼ cup chopped Peppadew peppers (optional)