GREEK-STYLE SHRIMP WITH TOMATOES AND FETA

Serves: 4-6

1 1/2 lb (680 g) extra-large shrimp, peeled and deveined 1/4 cup (60 mL) extra-virgin olive oil 3 tbsp (45 mL) ouzo 5 garlic cloves, minced 1 tsp (5 mL) lemon zest Salt and pepper

1 small onion, chopped 1 red or green bell pepper, stemmed, seeded, and chopped

1/2 tsp (2.5 mL) red pepper flakes 1 (28-ounce/794 g) can diced tomatoes, drained with 1/3 cup juice reserved

1/4 cup (60 mL) dry white wine

2 tbsp (30 mL) coarsely chopped fresh parsley

6 oz (170 g) feta cheese, crumbled (1 1/2 cups) 2 tbsp (30 mL) chopped fresh dill

1. Toss shrimp in bowl with 1 tbsp (15 mL) oil, 1 tbsp (15 mL) ouzo, 1 tsp (5 mL) garlic, lemon zest, 1/4 tsp (1 mL) salt and 1/8 tsp (0.5 mL) pepper; set aside.

2. Heat 2 tbsp oil in 12-inch (30.5-cm) skillet over medium heat until shimmering. Add onion, bell pepper, and 1/4 tsp (1 mL) salt, cover, and cook, stirring occasionally, until vegetables release their liquid, 3-5 minutes. Uncover and continue to cook, stirring occasionally, until liquid evaporates and vegetables are softened, about 5 minutes. Stir in remaining garlic and pepper flakes and cook until fragrant, about 1 minute.

3. Stir in tomatoes and reserved juice, wine and remaining 2 tbsp (15 mL), ouzo. Bring to simmer and cook, stirring occasionally, until flavours meld and sauce is slightly thickened, 5-8 minutes. Stir in parsley and season with salt and pepper to taste.

4. Reduce heat to medium-low and add shrimp along with accumulated juices; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6-9 minutes, adjusting heat as needed to maintain bare simmer. Off heat, sprinkle with feta and dill and drizzle with remaining 1 tbsp oil. Serve.