Greek Style Shrimp
The shrimp industry is complex: try to avoid warm-water shrimp, and shrimp or prawns from Oregon or BC are preferable. Learn more here.
- 1 Lb shrimp
- 1 Bulb fennel (cut in half and sliced thin)
- 3 cups cherry or plum tomatoes (half cut in half)
- 2 tsp dried oregano
- ½ yellow onion (sliced thin)
- ¼ Cup fresh dill (chopped)
- ½ cucumber (sliced thin and quartered)
- 2 Tbsp plain Greek (or Russian) yogurt
- ½ Cup feta cheese (crumbed)
- 2 Tbsp olive oil
- kosher salt and fresh ground pepper
Remove shrimp from shells and de-vein. Season shrimp with pinch of salt, pinch of pepper and 1 Tbsp oregano, and set aside.
Heat sauté pan with 1 Tbsp oil over high heat. Add onion and sauté for about 3 min, add fennel and sauté another 3 min. Add tomatoes and sauté for about 4 min or until juices thicken. Remove mix from pan and set aside.
Heat pan with 1 Tbsp oil until smoking hot. Add shrimp and sauté for about 1 ½ min. on each side. Add fennel mix and toss to incorporate. Remove from heat and add yogurt, cucumber, and dill and mix together. Serve immediately over basmati rice and top with 2 Tbsp feta. If you like, serve with a Tbsp of chopped kalamata olives and chopped tomato.
