Serve this flavorful dish for two with crusty bread and a side salad.
This recipe comes from America's Test Kitchen.
INGREDIENTS
12 ounces extra large shrimp. peeled and deveined
2 Tablespoons olive oil
1 1/2 Tablespoon Ouzo
3 garlic cloves, minced
1/2 tsp. lemon zest
Salt and pepper
2 shallots, minced
1/2 red pepper, cut into 1/4" pieces
1/4 tsp. red pepper flakes
1 (14.5 ounce) fire-roasted diced tomatoes, drained with 1/4 cup juice reserved
2 Tablespoons dry white wine
3 ounces feta cheese
1 Tablespoon minced fresh dill
INSTRUCTIONS
Toss shrimp with 1 1/2 T. oil and 1 1/2 tsp ouzo, 1 minced garlic clove and lemon zest. Season with salt and pepper.
Heat 1 Tablespoon oil in 10 inch skillet over medium heat. Add shallots, red pepper and 1/8 tsp salt. Cover, stirring occasionally, until vegetables release their moisture, about 3 -5 minutes. Uncover and continue cooking under moisture evaporates and vegetables are softened, 3 - 5 minutes.
Stir in remaining garlic and red pepper flakes. Cook about 30 seconds. Stir in 1 T. ouzo, tomatoes and reserved juice and wine. Bring to simmer and cook about 5 minutes. Season with salt and pepper to taste.
Stir in shrimp along with any accumulated juice. Reduce heat to medium low, cover and simmer, stirring occasionally until shrimp are cooked through, about 6-9 minutes. Turn off the heat and sprinkle with feta and dill. Drizzle with remaining 1 1/5 tsp oil.