Greek-Style Shrimp with Tomatoes and Feta

Name: Greek-Style Shrimp with Tomatoes and Feta
Yield: Serves 4 to 6
Cuisine: Europe, 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

62 comments

By Dawn Yanagihara

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

This easy weeknight Greek dish defies the old saw that seafood and cheese don't work together, if, that is, you get every element just right.

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...

This is a members' feature.