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    You are in: Home / Recipes / Greek-Style Shrimp With Tomatoes and Feta-America's Test Kitchen Recipe
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    Greek-Style Shrimp With Tomatoes and Feta-America's Test Kitchen

    Greek-Style Shrimp With Tomatoes and Feta-America's Test Kitchen. Photo by FLKeysJen

    1/1 Photo of Greek-Style Shrimp With Tomatoes and Feta-America's Test Kitchen

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Lori Mama's Note:

    I love America's Test Kitchen and this is one of their TV show recipes, with modifications. I served this dish with fresh, crusty bread.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Toss shrimp, 1 tablespoon oil, 1 tablespoon optional ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
    2. 2
      Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo (if using) increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
    3. 3
      Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill.
    4. 4
      Serve immediately.

    Ratings & Reviews:

    • on January 20, 2011

      55

      I make a dish very similiar to this - My recipe calls to blenderize the sauce ingredients. Then to cook the shrimp in a skillet with lemon rind, fresh parsley, shallots and white wine - then add to sauce. I serve warm in ramikins with crumbled feta on top - fabulous starter. Actually made it this past weekend for a dinner party and as always, was a hit.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2013

      45

      DH doesn't eat shrimp, so I made this with fish, and it was really good. I used only a tablespoon of the oil, less feta, and a small can for the tomatoes. The flavors were great together.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2012

      55

      So wonderful...first served with bread, and then leftovers with pasta. I used cubed fresh feta. This dish truly honors the shrimp.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Greek-Style Shrimp With Tomatoes and Feta-America's Test Kitchen

    Serving Size: 1 (438 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 772.3
     
    Calories from Fat 445
    57%
    Total Fat 49.5 g
    76%
    Saturated Fat 17.6 g
    88%
    Cholesterol 366.1 mg
    122%
    Sodium 2320.3 mg
    96%
    Total Carbohydrate 30.7 g
    10%
    Dietary Fiber 6.6 g
    26%
    Sugars 17.4 g
    69%
    Protein 48.7 g
    97%

    The following items or measurements are not included:

    lemons

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