Greek-Style Shrimp With Tomatoes And Feta-America'S Test Kitchen Recipe

Name: Greek-Style Shrimp With Tomatoes And Feta-America'S Test Kitchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and deveined, tails off; 4 tablespoons extra-virgin olive oil; 3 tablespoons ouzo (optional); 5 medium garlic cloves, minced; 1 teaspoon grated zest of1 lemon; salt and ground black pepper, to taste; 1 small onion, diced medium; 1 medium green bell pepper, stemmed, seeded, and diced; 1 (28 ounce) can diced tomatoes, drained, 1/3 cup juices reserved; 1/4 cup dry white wine; 2 tablespoons coarsely chopped fresh parsley; 6 ounces feta cheese, crumbled; 2 tablespoons chopped fresh dill leaves

Servings: persons

1 lb shrimp, peeled and deveined, tails off
4 tablespoons extra-virgin olive oil
3 tablespoons ouzo (optional)
5 medium garlic cloves, minced
1 teaspoon grated zest of1 lemon
salt and ground black pepper, to taste
1 small onion, diced medium
1 medium green bell pepper, stemmed, seeded, and diced
1 (28 ounce) can diced tomatoes, drained, 1/3 cup juices reserved
1/4 cup dry white wine
2 tablespoons coarsely chopped fresh parsley
6 ounces feta cheese, crumbled
2 tablespoons chopped fresh dill leaves

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
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
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
Serve immediately.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb shrimp, peeled and deveined, tails off, 4 tablespoons extra-virgin olive oil, 3 tablespoons ouzo (optional), 5 medium garlic cloves, minced, and more.

Yes, Greek-Style Shrimp With Tomatoes And Feta-America'S Test Kitchen falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek-Style Shrimp With Tomatoes And Feta-America'S Test Kitchen

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