If you're looking for a different way to cook shrimp, try this recipe based on the Greek dish called shrimp saganaki.
The shrimp are cooked in a garlic- and herb-accented tomato sauce and then topped with crumbles of salty feta cheese.
Canned diced tomatoes along with sauteed onion and garlic provided the base for the sauce. Dry white wine added acidity, and ouzo, the slightly sweet anise-flavored Greek liqueur, added depth.
Give the shrimp a quick marinade while the sauce is cooking for even more flavo.
The cooking time is for extra-large shrimp (about 21 to 25 per pound). If using a different size shrimp, adjust the cooking time. If you don't have ouzo, you can substitute an equal amount of Pernod or 1 tablespoon vodka plus ⅓ teaspoon anise seeds.
Makes 4-6 servings.
1½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
¼ cup extra-virgin olive oil
3 tablespoons ouzo
5 garlic cloves, minced
1 teaspoon grated lemon zest
Salt and pepper
1 small onion, chopped
1 red or green bell pepper, stemmed, seeded, and chopped
½ teaspoon red pepper flakes
1 (28-ounce) can diced tomatoes, drained with ⅓ cup juice reserved
¼ cup dry white wine
2 tablespoons coarsely chopped fresh parsley
6 ounces feta cheese, crumbled (1½ cups)
2 tablespoons chopped fresh dill
1. Toss shrimp in bowl with 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, ¼ teaspoon salt and ¼ teaspoon pepper; set aside.
2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, bell pepper, and ¼ teaspoon salt, cover, and cook, stirring occasionally, until vegetables release their liquid, 3 to 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 tablespoons ouzo. Bring to simmer and cook, stirring occasionally, until flavors meld and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season with salt and pepper to taste.
4. Reduce heat to medium-low and add shrimp along with any accumulated juices; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes, adjusting heat as needed to maintain bare simmer. Off heat, sprinkle with feta and dill and drizzle with remaining 1 tablespoon oil. Serve.