Greek-Style Shrimp With Tomatoes and Feta-America's Test Kitchen
Photo by FLKeysJen
Prep Time: 15 mins
Total Time: 40 mins
Photo by FLKeysJen
About This Recipe
"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."
shrimp, peeled and deveined, tails off
extra-virgin olive oil
garlic cloves, minced
grated zest of1 lemon
salt and ground black pepper, to taste
onion, diced medium
green bell pepper, stemmed, seeded, and diced
1 (793.78 g) can
diced tomatoes, drained, 1/3 cup juices reserved
dry white wine
coarsely chopped fresh parsley
feta cheese, crumbled
chopped fresh dill leaves
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.
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.
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.
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Greek-Style Shrimp With Tomatoes and Feta-America's Test Kitchen (cont.)