- 1½ lbs. extra-large shrimp (21-25 per pound), peeled and deveined
- ¼ cup extra-virgin olive oil, divided
- 3 tbsp. ouzo, divided
- 5 cloves garlic, minced or pressed
- 1 tsp. grated lemon zest
- Salt and pepper
- 1 small onion, chopped
- 1 red or green bell pepper, stemmed, seeded and chopped
- ½ tsp. red pepper flakes
- 1 (28-oz) can diced tomatoes, drained with 1/3 cup of juice reserved
- ¼ cup dry white wine
- 2 tbsp. coarsely chopped fresh parsley
- 6 oz. feta cheese, crumbled (about 1½ cup)
- 2 tbsp. chopped fresh dill
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Toss the shrimp in a bowl with 1 tablespoon of the oil, 1 tablespoon of the ouzo, 1 teaspoon of the garlic, lemon zest, ¼ teaspoon of salt and a dash of pepper. Set aside.
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Heat 2 tablespoons of the oil in a 12-inch skillet over medium heat until shimmering. Add the onion, bell pepper, ¼ teaspoon salt. Cover and cook, stirring occasionally, until vegetables release their liquid, 3-5 minutes. Uncover and continue to cook, stirring occasionally, until the liquid evaporates and the vegetables are softened, about 5 minutes. Stir in the remaining garlic and red pepper flakes. Cook until fragrant, about 1 minute.
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Stir in the tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo. Bring to a simmer and cook, stirring occasionally, until the flavors meld and the sauce is slightly thickened (still liquid and not completely dry), 5-8 minutes. Stir in the parsley and season with salt and pepper to taste.
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Reduce the heat to medium-low and add the shrimp along with any accumulated juices. Stir to coat and distribute evenly. Cover and cook, stirring occasionally, until the shrimp are opaque throughout, 6-9 minutes, adjusting the heat as needed to maintain a bare simmer. Off the heat, sprinkle with the feta and dill. Drizzle with the remaining 1 tablespoon olive oil. Serve warm over rice and/or with crusty bread.
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- I omitted the ouzo since I didn’t have any on hand and didn’t want to buy it for just this recipe.
- I used basil instead of dill because it sounded good and I had in on hand for another recipe. Loved it!
- I used red bell pepper and thought it was great here.