Greek Shrimp with Feta

Generally, I am not one for strict New Year's resolutions, however, after a long holiday season full of rich and decadent food I often find myself craving lighter fare in January. This usually also coincides with my winter wanderlust, when the gloomy and grey days have me daydreaming of sunny beaches.

This vibrant recipe perfectly combines ripe tomatoes and sweet shrimp with the creamy, briny flavors of feta cheese. Satisfying without being heavy, this flavorful dish will bring some much-needed sunshine to your winter table.

Ingredients:

Extra-virgin olive oil

3 shallots, chopped

4 garlic cloves, minced

Salt and fresh ground black pepper

1/3 cup dry white wine

1 (28-ounce) can of tomatoes, chopped

½ teaspoon crushed red chili flakes

½ cup frozen peas

1 ½ pounds large shrimp, peeled and deveined

4 ounces feta cheese, crumbled

½ teaspoon dried oregano

2 tablespoons fresh mint, coarsely chopped

Lemon wedges for serving, (optional)

Directions:

Preheat the oven to 400 degrees.

In a large cast-iron skillet, heat 4 tablespoons of olive oil over medium heat. Add the shallots to the pan, seasoning to taste with salt and pepper. Cook, stirring often, until soft but not browned, about 5 to 8 minutes. Then add the garlic and continue to sauté until fragrant, about 30 seconds more. Next add the white wine and cook until liquid is reduced, scraping up the bottom of pan. When the wine is cooked off, add the tomatoes with all their liquid, chili flakes, and a pinch of salt. Cook for 10 minutes, allowing sauce to slightly thicken. Taste and adjust seasoning, adding more salt if needed. Take off heat and stir in the frozen peas.

In a large mixing bowl, toss the shrimp with 1 tablespoon of olive oil. Season with salt and pepper, mixing to evenly coat the shrimp. Arrange the shrimp over the tomato mixture in a single layer. Next, cover the surface with the crumbled feta, finishing with the oregano sprinkled evenly over the top.

Place skillet in the oven on the middle rack. Bake for 10 to 12 minutes, until the sauce is bubbling, and the cheese begins to lightly brown. Remove pan from oven and allow to rest for 5 minutes then drizzle the top with a flourish of olive oil and the chopped mint. Serve immediately with rice or polenta.

Notes:

This dish works beautifully with canned tomatoes, bringing a little sunshine to the winter months. However, for a memorable meal, try using fresh sun-ripe tomatoes during the summer growing season. Substitute 2 pounds of fresh tomatoes for the 28-ounce canned. To prep, bring a pot of water to a boil and cook the whole tomatoes for 2 minutes, until the skins are loosened. Immediately plunge the tomatoes into a large bowl of ice water, then drain. Core the tomatoes with a pairing knife, and carefully slip off the skins. Then coarsely chop the tomatoes and proceed with the recipe above.

This recipe works equally well with either fresh or frozen raw shrimp. If using frozen, be sure to gently thaw before peeling. Thawing overnight in the refrigerator is great, or place frozen shrimp in a sealed plastic bag and run under cold water until thawed.

This is a wonderful and quick-to-prepare weeknight meal. Serve it with a side of rice, orzo pasta, or polenta. Fresh lemon wedges served on the side would be a welcome addition as would some crusty bread or grilled pita for dipping. Enjoy!