Considering Shrimp for Dinner

Considering Shrimp for Dinner

The shrimp can be extreme and rubbery, the tomato sauce can turn out dull or overpowering, and the feta is regularly dreary. We set out to build up an idiot proof formula for home cooks.

Canned diced tomatoes alongside sauteed onion and garlic gave the base to the sauce. Dry white wine included corrosiveness, and ouzo, the marginally sweet anise-seasoned Greek alcohol, included welcome unpredictability.

While the shrimp are normally layered with the tomato sauce and feta and prepared, we were after a brisk and simple dish. We selected to cook the shrimp right in the sauce; adding the shrimp crude to the sauce imbued them with the sauce’s splendid flavor.

Furthermore, for significantly more flavor, we initially marinated the shrimp with olive oil, ouzo, garlic, and lemon pizzazz while we made the sauce. A liberal sprinkling of feta and cleaved crisp dill over the sauced shrimp completed our formula.

The cooking time is for additional substantial shrimp (around 21 to 25 for every pound). On the off chance that utilizing littler or bigger shrimp, make sure to modify the cooking time as required. On the off chance that you don’t have ouzo, you can substitute an equivalent measure of Pernod or 1 tablespoon vodka in addition to 1/8 teaspoon anise seeds.


  • Servings: 4-6

  • All the way: 45 minutes

  • 1/2 pounds additional vast shrimp (21 to 25 for every pound), stripped and deveined

  • 1/4 glass additional virgin olive oil

  • 3 tablespoons ouzo

  • 5 garlic cloves, minced

  • 1 teaspoon ground lemon get-up-and-go

Salt and pepper

  • 1 little onion, hacked

  • 1 red or green chime pepper, stemmed, seeded, and cleaved

  • 1/2 teaspoon red pepper chips

  • 1 (28-ounce) can diced tomatoes, depleted with 1/3 container juice held

  • 1/4 container dry white wine

  • 2 tablespoons coarsely cleaved new parsley

  • 6 ounces feta cheddar, disintegrated (1/2 mugs)

  • 2 tablespoons cleaved new dill

Hurl shrimp in bowl with 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon get-up-and-go, 1/4 teaspoon salt, and 1/8 teaspoon pepper; put aside.

Warmth 2 tablespoons oil in 12-inch skillet over medium warmth until gleaming. Include onion, ringer pepper, and 1/4 teaspoon salt, cover, and cook, blending periodically, until the point when vegetables discharge their fluid, 3 to 5 minutes. Reveal and keep on cooking, mixing infrequently, until the point when fluid vanishes and vegetables are diminished, around 5 minutes. Mix in residual garlic and pepper drops and cook until fragrant, around 1 minute.

Blend in tomatoes and held squeeze, wine, and remaining 2 tablespoons ouzo. Convey to stew and cook, mixing at times, until the point that flavors merge and sauce is somewhat thickened (sauce ought not be totally dry), 5 to 8 minutes. Blend in parsley and season with salt and pepper to taste.

Lessen warmth to medium-low and include shrimp alongside any amassed juices; blend to coat and appropriate equitably. Cover and cook, mixing at times, until the point that shrimp are misty all through, 6 to 9 minutes, changing warmth as expected to keep up exposed stew. Off warmth, sprinkle with feta and dill and shower with residual 1 tablespoon oil. Serve.

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