This classic, saucy Greek dish is absolutely delicious, thanks to the use of our California EVOO and Lemon Stuffed Olives (we even use the olive’s juice in the recipe!). The savory, aromatic, and slightly sweet combination of the olives, Ouzo (or Pernod), fresh cherry tomatoes, tomato sauce, and feta cheese make for one memorable dish. Make sure to have several pieces of toasted pita nearby for dipping and dunking.
Serves 4
Ingredients:
4 tablespoons Gil’s California Extra Virgin Olive Oil
1 pound large, raw shrimp, peeled
1 small yellow onion, peeled and diced
2 garlic cloves, peeled and minced
1/4 cup Ouzo or Pernod
1/4 cup Gil’s Lemon Stuffed Olive juice
1 1/2 cup cherry tomatoes, halved
1 cup tomato sauce
1 teaspoon granulated sugar
1/2 teaspoon San Fran Sea Salt
Pinch crushed red pepper flakes
Pinch dried oregano
1/2 cup feta cheese, portioned into large crumbles
Fresh parsley, chopped, for garnish
Lemon wedges and toasted pita, for serving
Instructions
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the shrimp, and sauté for 3-4 minutes or until no longer pink. Remove the shrimp from the skillet and set aside on a clean plate.
Add the remaining tablespoons of olive oil to the skillet. Once hot, add the onion and garlic, and sauté until tender, about 3 minutes.
Carefully deglaze the skillet with ouzo (may want to briefly remove the skillet from the heat, if working with open flame, when adding the ouzo) and simmer until mostly evaporated.
Add the olive juice, tomatoes, olives, tomato sauce, sugar, salt, red pepper flakes, and oregano. Stir to combine and bring to a simmer. Simmer for 5 minutes, stirring frequently.
Return the shrimp to the skillet and continue to simmer for 5 minutes, ensuring that the shrimp are cooked through.
Top the skillet with feta and continue to cook for 1 minute more. Garnish with fresh parsley and serve with lemon wedges and toasted pita on the side.
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