August 2020 Spanish Shrimp

August 2020 Spanish Shrimp

  • Kimberly Johnson
  • 08/4/20



  • 1 ½  pounds shrimp, peeled and deveined, tails left on, if desired (see note)

  • 4 tbsp extra-virgin olive oil

  • 3 tbsp ouzo

  • 5 medium garlic cloves, minced or pressed through garlic press (about 5 tsps)

  • 1 tsp Grated zest from 1 lemon

  • 1 small onion, diced medium (about ¾ cup)

  • ½ medium red bell pepper, stemmed, seeded, and diced medium (about ½ cp)

  • ½ medium green bell pepper, stemmed, seeded, and diced medium (about ½cp)

  • ½ tsp red pepper flakes 

  • 1 (28-ounce) can diced tomato, drained, ⅓ cup juices reserved (see note)

  • ¼ cup dry white wine 

  • 2 tbsp coarsely chopped fresh parsley leaves

  • 6 ounces feta cheese, crumbled ( about 1 ½ cups) (see note)

  • 2 tbsp chopped fresh dill leaves


  1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo , 1 teaspoon garlic, lemon zest, ¼ teaspoon salt, ⅛ teaspoon balck pepper in a small bowl until well combined. Set aside while preparing sauce. 

  2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until it shimmers. Add onion, red and green bell pepper, and ¼ 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 softed, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes, cook until fragrant, about 1 minute.  Add tomatoes and reserved juice, wine and remaining 2 tablespoons ouzo; increase 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. 

  3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coast and distribute evely. 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 apan from heat and sprinkle evely with feta. Drizzle remaining tablespoon oil evely over top and sprinkle with dill. 

  4. Serve!


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