Greek Shrimp Scampi
This recipe is delicious, fast and impressive! I like to prepare all the ingredients ahead of time because it comes together quickly. Be sure not to overcook the shrimp! I prefer fresh dill, but fresh parsley would be good too. Serves 4. (Adapted from Moosewood Restaurant Cooks at Home and Cooks Illustrated)
1 lb large shrimp, shelled, deveined with tails off; rinsed and dried
4 tablespoons olive oil
4 garlic cloves, minced or pressed
2 cup diced canned tomatoes (strain and reserve liquid)
1 cup crumbled feta cheese
Juice of 1 lemon
2 tablespoons fresh dill (or parsley); hold ½ tablespoon aside
Salt and freshly ground pepper
In large skillet, heat 2 tablespoons of the oil over medium-high heat until almost smoking. Add shrimp in single layer and cook until pink on bottom. Turn shrimp over and cook til just done, 2 to 2½ minutes total. Transfer shrimp to bowl and set aside.
Return pan to medium heat, add another 2 tablespoons oil, and saute garlic until fragrant and soft (not browned), about 1 minute. Add tomatoes, feta, lemon juice and 1½ tablespoons of dill to pan. Cook, stirring frequently, for about 3 - 5 minutes, until feta melts and flavors combine.
Just before serving, add the shrimp and any accumulated juice to the tomato sauce and cook another 30 seconds just to heat up shrimp. Taste for salt and pepper. If sauce is too dry, add some of the reserved juice from the tomatoes. Add reserved fresh dill at end.
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