INGREDIENTS
METHOD
Prep the shrimp. Pat the shrimp very dry with paper towels so they sear instead of steam. Season lightly on both sides with a pinch of salt and freshly ground black pepper.
⚡ Pro Tip: Drying the shrimp helps them brown quickly and prevents the sauce from becoming watery.
Sear the shrimp. Heat 1 tbsp olive oil in a wide skillet or sauté pan over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until they start to turn pink and curl lightly but are not fully cooked through.
⚡ Pro Tip: Cook in two batches if needed so you don’t overcrowd the pan.
Add aromatics and ouzo. Add about half of the chopped garlic to the shrimp and sauté for 30–60 seconds until fragrant (do not let it brown). Pour in the ouzo and let it bubble vigorously for about 1 minute to cook off most of the alcohol, scraping up any browned bits from the bottom of the pan.
⚡ Pro Tip: If you prefer not to use alcohol, you can skip the ouzo and add 2–3 tbsp extra tomato and a squeeze of lemon at the end for brightness.
Remove shrimp and juices. Transfer the shrimp and all the pan juices to a bowl and set aside. They will finish cooking later in the tomato sauce.
⚡ Pro Tip: Do not rinse or wipe the pan; the flavorful residue will enrich the sauce.
Start the tomato base. In the same pan, reduce the heat to medium-low and add the remaining 2–3 tbsp olive oil. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for 5–7 minutes until the onion is soft and translucent but not browned.
⚡ Pro Tip: Cooking the onion gently builds sweetness and depth in the sauce.
Add garlic and chili. Stir in the remaining chopped garlic and the chili flakes or hot pepper (if using). Sauté for about 1 minute until fragrant.
⚡ Pro Tip: Keep the heat moderate so the garlic does not burn, which would make the sauce bitter.
Add tomatoes and simmer. Add the chopped fresh tomatoes (or tomato sauce/passata) along with a small pinch of salt and a few grinds of black pepper. Bring to a gentle simmer, then reduce the heat to low and cook, uncovered, for 15–20 minutes, stirring occasionally, until the sauce is thick, rich, and “saucy” rather than watery.
⚡ Pro Tip: If using very fresh, juicy tomatoes, you may need closer to 25–30 minutes to reduce properly. The sauce should lightly coat the back of a spoon.
Taste and adjust seasoning. Taste the tomato sauce and adjust with more salt and pepper if needed. If the tomatoes are very acidic, you can balance with a pinch of sugar, though traditional recipes often rely only on good, ripe tomatoes.
⚡ Pro Tip: Season the sauce fully at this stage; once the shrimp and feta are added, you’ll have fewer chances to adjust salt levels without over-salting.
Return shrimp to the pan. Pour the reserved shrimp and all their juices back into the skillet, nestling them into the tomato sauce in an even layer. Simmer gently for 2–3 minutes, just until the shrimp are cooked through and opaque in the center.
⚡ Pro Tip: Avoid boiling vigorously at this stage, as shrimp can quickly turn rubbery when overcooked.
Add feta and herbs. Sprinkle the crumbled feta evenly over the shrimp and tomato mixture, then scatter the chopped parsley or dill on top. Cover the pan (or loosely tent with a lid or foil) and warm over low heat for 1–2 minutes, just until the feta softens and starts to lose its sharp edges but doesn’t completely melt into the sauce.
⚡ Pro Tip: The feta should remain in soft, creamy chunks—this gives the dish its characteristic look and texture.
Serve. Remove from heat and serve immediately, straight from the pan, with extra herbs on top if desired. Pair with plenty of crusty bread for dipping, or serve over rice, orzo, or with a side of simple green salad.
⚡ Pro Tip: This dish is best eaten as soon as it’s made, while the shrimp are tender and the feta is warm and creamy.