|Updated: 5/09 4:53 pm
||Published: 3/18 3:49 pm
1 tbsp olive oil
4 green onions, white part only, minced
2 garlic cloves, chopped
1 cup drained diced canned tomatoes
½ cup dry white wine
¼ cup vegetable or chicken broth
2 tbsp ouzo or other unsweetened anise-flavored liqueur
1 tsp chopped flat-leaf parsley
1 tsp chopped fresh dill
Pinch of dried oregano
Kosher salt and freshly ground black pepper
16 – 20 large shrimp, peeled and deveined
4 oz feta cheese, cut into small pieces
Slices of rustic bread, grilled
Heat oil in a medium heavy skillet over medium-low heat. Add green onions and garlic; cook, stirring often, until soft, about 3 minutes. Add tomatoes and cook, stirring occasionally, until reduced by half, 4-6 minutes. Remove from heat; add wine, broth, ouzo, parsley, dill, and oregano. Season with salt and pepper. Cook over medium-high heat, stirring often, until tomato mixture is reduced by one-third, about 5 minutes.
Reduce heat to medium. Season shrimp with salt and pepper. Add shrimp to skillet, arranging around edges. Place pieces of feta in between shrimp. Cover and simmer until shrimp are cooked through and feta is warm, 4-6 minutes.
Remove skillet from heat. Transfer shrimp and feta to a large shallow bowl, if desired.
Serve with grilled bread.