This was a great shrimp recipe to make during the week. I spent the most time deveining shrimp, but that was only because I had run out of my freezer shrimp. I highly recommend buying the individually quick-frozen bag of shrimp–it’s what you are buying in the supermarket anyway, and all it requires is a little forethought to thaw the shrimp the morning of your meal. I served the following with some orzo, but I don’t think the starch is necessary, for those watching your carbs.
America’s Test Kitchen
- 1 1/2 pounds shrimp, peeled and deveined
- 4 T. extra-virgin olive oil
- 3 T. ouzo (sub in Pernod or Vodka with 1/4 t. Anise Seeds)
- 5 medium garlic cloves, minced
- 1 t. grated zest from 1 lemon
- Table salt and ground black pepper
- 1 medium onion, diced medium
- 1/2 medium red bell pepper, diced
- 1/2 medium green bell pepper, diced
- 1/2 t. red pepper flakes
- 1 14.5 oz can diced tomato, drained, 1/3 cup juices reserved
- 1/4 cup dry white wine
- 2 T. coarsely chopped fresh parsley leaves
- 6 oz. feta cheese, crumbled (about 1½ cups) (see note)
- 2 T. chopped fresh dill leaves
- Toss shrimp, 1 tablespoon oil, 1 tablespoon 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, 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 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. 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 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. Serve immediately.