Ouzo Shrimp with Tomato & Feta
Sear shrimp in ouzo-flamed butter, then finish with cherry tomatoes, garlic, and crumbled feta in one pan. A weeknight version of the Greek classic that tastes restaurant-worthy in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1.5 cups cherry tomatoes, halved
- ¼ cup ouzo or anise liqueur
- ½ cup feta cheese, crumbled
- 3 tbsp butter
- 3 cloves garlic cloves, sliced thin
- 2 tbsp fresh dill or oregano, chopped
Instructions
- 1
Pat shrimp dry with paper towels. Season with salt and black pepper.
- 2
Heat butter in a large skillet over medium-high until foaming, about 90 seconds.
- 3
Sear shrimp 90 seconds per side without moving. Transfer to a plate.
- 4
Add garlic to the same skillet, stir for 30 seconds until fragrant.
- 5
Pour ouzo into the pan and carefully ignite with a match or lighter. Let flame burn off, ~60 seconds.
- 6
Add tomatoes and cook, stirring, for 2 minutes. Return shrimp to pan, add feta and dill, toss to coat.
- 7
Taste and adjust salt and pepper. Serve immediately with crusty bread or over rice.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- plate
- paper towels
- long lighter or match (for flambé)
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