Make the most of summer with this easy Mediterranean shrimp dish
Summer is quietly sneaking away. Lazy mornings at the beach and afternoons spent with a good book are giving way to waning sunlight and the slightest hint of fall is in the air. This satisfying family meal of fresh shrimp is a snap to pull together, leaving you plenty of time to soak up what’s left of summer.
Greek Shrimp with Tomato and Feta
Servings: 4 to 6
1½ pounds shrimp, peeled and deveined, tails left on, if desired
4 tablespoons extra-virgin olive oil
3 tablespoons ouzo*
5-6 medium garlic cloves, minced
1 small onion, diced medium (about 3⁄4 cup)
½ medium red bell pepper, stemmed, seeded and diced
½ medium green bell pepper, stemmed, seeded and diced
1 scant teaspoon red pepper flakes
1 (28-ounce) can diced tomato, drained, 1⁄3 cup juices reserved
¼ cup dry white wine
2 tablespoons coarsely chopped fresh parsley leaves
6 ounces feta cheese, crumbled
2 tablespoons chopped fresh dill leaves
Grated zest from 1 lemon
Salt and black pepper
Optional: white rice, cooked
In medium bowl, toss together shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1⁄4 teaspoon salt and 1⁄8 teaspoon black pepper until well combined. Set aside.
Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and 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 garlic and red pepper flakes; cook until fragrant. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; 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 with salt and pepper, to taste.
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, adjusting heat as needed to maintain a low simmer.
Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon of oil evenly over top and sprinkle with dill. Serve immediately over rice, if desired.
*No ouzo? No problem. Combine 1 tablespoon of vodka with 1⁄8 teaspoon anise seed and allow to infuse.
Alicia Cahill is the owner of The Kitchen Chick, 2402 Market St. in Galveston.