Greek-Style Shrimp with Tomatoes and Feta

Name: Greek-Style Shrimp with Tomatoes and Feta
Yield: Serves 4 to 6
Cuisine: Greek
Ingredients: 1 1/2 pounds, shrimp, peeled and deveined, tails left on, if desired (see note); 4 tablespoons, extra-virgin olive oil; 3 tablespoons, ouzo (see note); 5 , medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons); 1 teaspoon, Grated zest from 1 lemon; , table salt and ground black pepper; 1 , small onion, diced medium (about 3/4 cup); 1/2 , medium red bell pepper, stemmed, seeded, and diced medium (about ½ cup); 1/2 , medium green bell pepper, stemmed, seeded, and diced medium (about ½ cup); 1/2 teaspoon, red pepper flakes; 1 (28-ounce) can, diced tomato, drained, 1/3 cup juices reserved (see note); 1/4 cup, dry white wine; 2 tablespoons, coarsely chopped fresh parsley leaves; 6 ounces, feta cheese, crumbled (about 1½ cups) (see note); 2 tablespoons, chopped fresh dill leaves

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Appears in Cook's Illustrated September/October 2010, America's Test Kitchen TV

SERVES4 to 6

TIME1 hour

has video

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 shr...

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