Weekend Recipe: Greek-Style Shrimp for a Picnic

Photo by Flickr user Gnawme
Photo by Flickr user Gnawme

A rare solar eclipse will cross over California on Sunday. In Los Angeles, the moon will start to obscure the sun at 5:24 pm, reach maximum coverage at 6:38 pm, and exit the sun's path at 7:42 pm. Though the southern section of the state won't get as show-stopping an eclipse as in the north, it's still quite an event, and many are heading to the hills to view it.

We suggest packing a picnic, with this Greek-Style Shrimp With Tomatoes and Feta from America's Test Kitchen as the main course. It's great at home too, of course; if you'll be transporting the dish a ways just increase the lemon a bit, and pack it in ice or a cooler. Remember, don't look right at the sun -- and remember to gaze upon dinner. And serve it with Fennel, Arugula, and Radicchio Salad with Shaved Pecorino!

Greek-Style Shrimp With Tomatoes and Feta
1 lb shrimp, peeled and deveined, tails off
4 tablespoons extra-virgin olive oil
3 tablespoons ouzo (optional)
5 medium garlic cloves, minced
1 teaspoon grated zest of1 lemon
salt and ground black pepper, to taste
1 small onion, diced medium
1 medium green bell pepper, stemmed, seeded, and diced
1 (28 ounce) can diced tomatoes, drained, 1/3 cup juices reserved
1/4 cup dry white wine
2 tablespoons coarsely chopped fresh parsley
6 ounces feta cheese, crumbled
2 tablespoons chopped fresh dill leaves

Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside.

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Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and cook until fragrant, about 1 minute.

Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo. Increase heat to medium-high and bring to simmer. Reduce 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.

Reduce heat to medium-low and add shrimp along and liquid to pan; stir to coat and distribute evenly. 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 pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill.

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