SERVES 4 TO 6
This recipe works equally well with either jumbo shrimp (16 to 20 per pound) or extra-large shrimp (21 to 25 per pound); the cooking times in step 3 will vary slightly. Serve with crusty bread for soaking up the sauce.
1½ |
pounds shrimp, peeled and deveined, tails left on, if desired (see note) |
4 |
tablespoons extra-virgin olive oil |
3 |
tablespoons ouzo |
5 |
medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons) |
1 |
teaspoon grated zest from 1 lemon |
Table salt and ground black pepper |
|
1 |
small onion, diced medium |
½ |
medium red bell pepper, stemmed, seeded, and diced medium |
½ |
medium green bell pepper, stemmed, seeded, and diced medium |
½ |
teaspoon red pepper flakes |
1 |
(28-ounce) can diced tomatoes, drained, ⅓ cup juice reserved |
¼ |
cup dry white wine |
2 |
tablespoons coarsely chopped fresh parsley leaves |
6 |
ounces feta cheese, preferably sheep’s and/or goat’s milk, crumbled (about 1½ cups) |
2 |
tablespoons chopped fresh dill |
1. Toss the shrimp, 1 tablespoon of the oil, 1 tablespoon of the ouzo, 1 teaspoon of the garlic, the lemon zest, ¼ teaspoon salt, and ⅛ teaspoon black pepper in a small bowl until well combined. Set aside while preparing the sauce.
2. Heat 2 tablespoons more oil in a 12-inch skillet over medium heat until shimmering. Add the onion, red and green bell peppers, and ¼ teaspoon salt and stir to combine. Cover the skillet and cook, stirring occasionally, until the vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until the moisture cooks off and the vegetables have softened, about 5 minutes longer. Add the remaining 4 teaspoons garlic and the red pepper flakes and cook until fragrant, about 1 minute. Add the tomatoes and reserved juice, the wine, and the remaining 2 tablespoons ouzo; increase the heat to medium-high and bring to a simmer. Reduce the heat to medium and simmer, stirring occasionally, until the flavors have melded and the sauce is slightly thickened (the sauce should not be completely dry), 5 to 8 minutes. Stir in the parsley and season with salt and pepper to taste.
3. Reduce the heat to medium-low and add the shrimp along with any accumulated liquid to the pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until the shrimp are opaque throughout, 6 to 9 minutes for extra-large shrimp or 7 to 11 minutes for jumbo shrimp, adjusting the heat as needed to maintain a bare simmer. Remove the pan from the heat and sprinkle evenly with the feta. Drizzle the remaining 1 tablespoon oil evenly over the top and sprinkle with the dill. Serve immediately.