A simple yet delicious recipe for shrimp. I’ve adapted this from Mark Bittman’s Fish, a comprehensive book on all manner of finny or shelled critters. It’s one of my go-to fish cookbooks because it covers the fast and simple right through to the fancy and complicated. Everything I’ve tried in here has been excellent. I have made the recipe for Crispy Skin Salmon with Gingery Greens and it’s become a house favorite. Fish is still available and a good buy in paperback.
Shrimp a la Greque
4 Tablespoons olive oil
1 Tablespoon minced garlic
1 14 oz. can diced tomatoes, drained
½ cup dry white wine
4 Tablespoons minced fresh parsley
½ teaspoon crushed dried oregano
½ teaspoon salt
½ teaspoon black pepper
1 ½ pounds large shrimp, peeled and deveined
4 oz. feta cheese, cut into ½” cubes
Heat the oil in large skillet over medium heat. Add the garlic and cook for 1 minute. Add the tomatoes, wine, 2 Tablespoons parsley, oregano, salt, and pepper. Smush the tomatoes with a spoon. Turn the heat up to medium-high and cook until the sauce thickens to the consistency of thick tomato sauce.
Add the shrimp and cook until they turn pink all over, about 5 minutes. Add the feta cheese and stir gently to keep the feta cubes intact. Serve over pasta or rice. Garnish with the remaining parsley. Serve with bread to get every drop of the delicious sauce.
Adapted from Fish by Mark Bittman, Macmillan Publishing Company, 1994.