1/2
cup ouzo or Pernod liqueur
1 tablespoon olive oil
1 tablespoon dried oregano
1/2 tablespoon dried thyme
1 1/2pounds medium shrimp, peeled and deveined
Olive oil cooking spray
1 large purple onion, julienned
2 cloves garlic, minced
1 fresh fennel bulb, thinly sliced (about 1 cup)
1 1/2 pounds Roma tomatoes, cut in 3/4-inch chunks
1/2 teaspoon crushed red pepper or to taste
1 tablespoon minced fresh oregano or 1 additional
teaspoon dried (optional)
4 ounces feta cheese |
|
|
Pre-prep:
Peel and devein shrimp. Julienne onion; mince garlic
and fresh oregano, if using; slice fennel bulb; chunk
tomatoes.
1. In glass or plastic
container large enough to hold shrimp, mix ouzo, olive
oil, dried oregano and thyme. Add shrimp and marinate,
refrigerated, for 1 to 4 hours. Remove shrimp and reserve
liquid.
2. Coat a heavy skillet
with cooking spray, place over medium heat and sauté
onions, garlic and fennel until tender, about 5 to 7
minutes; add reserved marinade. Reduce heat, cover and
continue to cook about 5 more minutes. (Can be prepared
to this point several hours ahead.) Just before serving,
add tomatoes and crushed red pepper; cook 2 or 3 minutes.
3. Meanwhile, in another
skillet coated with cooking spray, sauté shrimp
until pink and firm, about 3 to 4 minutes. Add shrimp,
dried oregano, if using, and feta cheese to tomato mixture;
heat thoroughly, taking care that the tomatoes do not
overcook . If using fresh oregano, sprinkle it on at
the end.
|
