Greek-Style Shrimp with Tomatoes and Feta

This undated photo provided by America's Test Kitchen in December 2018 shows Greek-Style Shrimp with Tomatoes and Feta in Brookline, Mass. This recipe appears in the cookbook "Complete Mediterranean." (Daniel J. van Ackere/America's Test Kitchen via AP)

Servings: 4-6

Start to finish: 45 minutes

1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined

1/4 cup extra-virgin olive oil

3 tablespoons ouzo

5 garlic cloves, minced

1 teaspoon grated lemon zest

Salt and pepper

1 small onion, chopped

1 red or green bell pepper, stemmed, seeded, and chopped

1/2 teaspoon red pepper flakes

1 (28-ounce) can diced tomatoes, drained with 1/3 cup juice reserved

1/4 cup dry white wine

2 tablespoons coarsely chopped fresh parsley

6 ounces feta cheese, crumbled (1 1/2 cups)

2 tablespoons chopped fresh dill

Toss shrimp in bowl with 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.

Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, bell pepper, and 1/4 teaspoon salt, cover, and cook, stirring occasionally, until vegetables release their liquid, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid evaporates and vegetables are softened, about 5 minutes. Stir in remaining garlic and pepper flakes and cook until fragrant, about 1 minute.

Stir in tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo. Bring to simmer and cook, stirring occasionally, until flavors meld and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season with salt and pepper to taste.

Reduce heat to medium-low and add shrimp along with any accumulated juices; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes, adjusting heat as needed to maintain bare simmer. Off heat, sprinkle with feta and dill and drizzle with remaining 1 tablespoon oil. Serve.

Nutrition information per serving: 330 calories; 150 calories from fat; 17 g fat (6 g saturated; 0 g trans fats); 168 mg cholesterol; 1298 mg sodium; 16 g carbohydrate; 2 g fiber; 11 g sugar; 21 g protein.

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America’s Test Kitchen provided this article to The Associated Press.