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Greek-Style Shrimp With Tomatoes and Feta-America's Test Kitchen Recipe

Greek-Style Shrimp With Tomatoes and Feta-America's Test Kitchen Recipe

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Greek-Style Shrimp With Tomatoes and Feta-America's Test Kitchen

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Ingredients:

Serving

1 lb shrimp, peeled and deveined, tails off
4 tbsp extra-virgin olive oil
3 tbsp ouzo (optional)
5 medium garlic cloves, minced
1 tsp grated zest of1 lemon
salt and ground black pepper , to taste
1 small onion, diced medium
1 medium green bell pepper, stemmed, seeded, and diced
1 (28 oz) can diced tomatoes, drained , 1/3 cup juices reserved
1/4 cup dry white wine
2 tbsp coarsely chopped fresh parsley
6 oz feta cheese, crumbled
2 tbsp chopped fresh dill leaves

Directions:

Toss shrimp, 1 tablespoon oil, 1 tablespoon optional ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo (if using) increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	632.59 Kcal (2649 kJ)
Calories from fat	413.23 Kcal
		% Daily Value*
Total Fat	45.91g	71%
Cholesterol	103.6mg	35%
Sodium	1777.99mg	74%
Potassium	232.43mg	5%
Total Carbs	38.7g	13%
Sugars	3.99g	16%
Dietary Fiber	2.17g	9%
Protein	15.71g	31%
Vitamin C	35.8mg	60%
Vitamin A	0.7mg	25%
Iron	14.3mg	80%
Calcium	260.7mg	26%

Amount Per 100 g
Calories	248.92 Kcal (1042 kJ)
Calories from fat	162.6 Kcal
		% Daily Value*
Total Fat	18.07g	71%
Cholesterol	40.77mg	35%
Sodium	699.62mg	74%
Potassium	91.46mg	5%
Total Carbs	15.23g	13%
Sugars	1.57g	16%
Dietary Fiber	0.85g	9%
Protein	6.18g	31%
Vitamin C	14.1mg	60%
Vitamin A	0.3mg	25%
Iron	5.6mg	80%
Calcium	102.6mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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