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Ouzo
Shrimp with Tomato, Fennel, and Feta
Serve
this over fluffy rice with complementary Orange Fennel Salad.
Then, segue into Dark Chocolate Sorbet for dessert.
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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
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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.
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