Greek-Style Shrimp with Tomatoes and Feta
Why This Recipe Works
We started our Greek-style shrimp recipe (shrimp saganaki), with jumbo or extra-large shrimp because they made peeling and deveining a relatively quick process. We used a simple marinade to give them a jump-start on flavor. Simmering the shrimp and canned diced tomatoes together allowed for an exchange of flavors and a full-bodied dish. We used onion, garlic, and bell peppers for a Mediterranean sauce for our Greek-style shrimp, and then rounded it out with dry white wine and ouzo. As for the feta, we called for a generous amount in our recipe so that some would melt into the sauce as servings were spooned out and the rest would remain as a flavorful presence on top of our Greek-style shrimp and tomatoes.