Santorini Shrimp Recipe

Name: Santorini Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red, orange, or yellow bell pepper; 1/2 cup extra-virgin olive oil, divided; 2 fennel bulbs, trimmed, cored, and cut into wedges; 1/2 teaspoon sugar; 1 1/2 teaspoons kosher salt, divided; 8 garlic cloves, chopped; 1 1/2 pounds peeled and deveined large shrimp; 1/4 cup vin santo (or other sweet white or pink dessert wine); 2 tablespoons ouzo; 1/2 cup pitted mixed green and black olives; 1/4 cup fresh lemon juice; 3/4 teaspoon freshly ground black pepper; 1/3 cup fresh oregano leaves, divided; 1 lemon, cut into wedges

Servings: persons

1 red, orange, or yellow bell pepper
1/2 cup extra-virgin olive oil, divided
2 fennel bulbs, trimmed, cored, and cut into wedges
1/2 teaspoon sugar
1 1/2 teaspoons kosher salt, divided
8 garlic cloves, chopped
1 1/2 pounds peeled and deveined large shrimp
1/4 cup vin santo (or other sweet white or pink dessert wine)
2 tablespoons ouzo
1/2 cup pitted mixed green and black olives
1/4 cup fresh lemon juice
3/4 teaspoon freshly ground black pepper
1/3 cup fresh oregano leaves, divided
1 lemon, cut into wedges

1
Preheat broiler to high. Place bell pepper on an aluminum foil-lined baking sheet; coat with 1 tablespoon oil. Broil 12 minutes or until charred, turning once. Place pepper in a bowl; cover bowl tightly with plastic wrap. Let stand 15 minutes. Peel pepper; discard skin and seeds. Cut pepper into strips.
2
Heat 3 tablespoons oil in a large, high-sided saute pan over medium-high heat. Add fennel, cut sides down, to skillet. Cook 3 minutes or until caramelized. Sprinkle with sugar and 1/2 teaspoon salt. Turn fennel; reduce heat to medium, and cook 5 minutes or until remaining sides are caramelized and tender. Remove from pan. Wipe pan clean with paper towels.
3
Add remaining 1/4 cup oil and garlic to pan over medium-high heat. When garlic begins to sizzle, add shrimp. Cook 2 minutes; add wine and ouzo. Bring to a simmer; cook 3 minutes or until shrimp are cooked through. Add caramelized fennel, roasted bell pepper strips, olives, lemon juice, black pepper, half of oregano leaves, and remaining 1 teaspoon salt. Cook, tossing to coat, 1 minute or until mixture is heated through. Garnish with remaining oregano; serve with lemon wedges.

807

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 14 ingredients. The key ingredients include: 1 red, orange, or yellow bell pepper, 1/2 cup extra-virgin olive oil, divided, 2 fennel bulbs, trimmed, cored, and cut into wedges, 1/2 teaspoon sugar, and more.

Yes, Santorini Shrimp 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.

Santorini Shrimp

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