Years ago I remember making a dish similar to this in a cooking class at Viking (as in the stoves). The Greek-inspired ingredients were the same but it was baked in the oven. I recalled all the yummy flavors and liked this version as it’s all done on top of the stove in one pan making for an easy and tasty meal.

Where I live we are on the cusp of tomato season. When I turn the calendar to August in a few days that means that an abundance of tomatoes will be coming our way. While this dish can be made at any time of year using canned tomatoes, if you have two pounds of fresh tomatoes on hand, please go ahead and use those. Maybe you even have some fresh dill and parsley in your garden to finish off the recipe?

While you are cooking the quick tomato sauce, you’re also marinating the shrimp in olive oil, garlic, lemon zest and ouzo. Ouzo is a dry anise-flavored liqueur found in Greece. Think liquid licorice. I didn’t have any ouzo on hand, but I did have it’s French cousin, Pernod, so I substituted an equal amount of it. The addition of this liqueur provides an added level of complexity. In keeping with the slight detour to France, I also used a French feta which happens to be my favorite feta.

This dish comes together in about 35 to 40 minutes. It’s great served over rice or with some crusty bread. You’ll want to get every last bit of sauce, especially if it’s made with the season’s freshest tomatoes. This pairs nicely with a chilled dry white wine – perhaps from Greece’s neighbor, Italy?

Greek Shrimp

 

Greek Shrimp
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Recipe type: Main Dish
Author:
Serves: 4
Ingredients
  • 1-1/2 pounds extra-large shrimp (21-25 per pound), peeled, deveined and tails removed
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons ouzo, divided (see Notes)
  • 5 cloves garlic, minced
  • 1 teaspoon grated lemon zest (~ 1 lemon)
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • ½ teaspoon red pepper flakes
  • 2 pounds fresh tomatoes or 1 28-ounce can diced tomatoes (with either one, drain and reserve ⅓ cup of juice) (see Notes)
  • ¼ cup dry white wine
  • 2 tablespoons coarsely chopped fresh parsley
  • 6 ounces feta cheese, crumbled (~ 1-1/2 cups)
  • 2 tablespoons chopped fresh dill
  • Fine sea salt and freshly ground black pepper
Instructions
  1. Toss shrimp in a bowl with 1 tablespoon of olive oil, 1 tablespoon of ouzo, 1 teaspoon of garlic (2 cloves), lemon zest, ¼ teaspoon of salt and a dash of pepper. Set aside.
  2. Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat until shimmering. Add onion, red bell pepper and ¼ teaspoon salt. Cover and cook, stirring occasionally, until vegetables release their liquid, about 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid evaporates and vegetables are softened, about 5 minutes.
  3. Stir in remaining garlic and red pepper flakes. Cook until fragrant, about 1 minute.
  4. Stir in tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo. Bring to a simmer and cook, stirring occasionally, until the flavors meld and the sauce is slightly thickened (still liquid and not completely dry), about 5 to 8 minutes.
  5. Stir in the parsley and season with salt and pepper to taste.
  6. Reduce heat to medium-low and add shrimp along with any accumulated juices. Stir to coat and distribute evenly. Cover and cook, stirring occasionally, until the shrimp are opaque throughout, about 6 to 9 minutes, adjusting the heat as needed to maintain a bare simmer.
  7. Remove from heat, sprinkle with feta and dill.
  8. Serve warm over rice or with crusty bread.
Notes
* You can use smaller shrimp, just adjust the cooking time.
* If you don’t have ouzo, you can substitute an equal amount of Pernod.
* You may prefer to peel your fresh tomatoes prior to cutting them.
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Source:  Variation of a recipe from America’s Test Kitchen’s The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (2016)