Speedy Shrimp with Tomatoes, Feta Cheese, and Basil

Name: Speedy Shrimp with Tomatoes, Feta Cheese, and Basil
Yield: makes 4 servings
Ingredients: 1 tablespoon olive oil; 24 shrimp (16-20 count, about 1 1/2 pounds total), peeled and deveined; 1 tablespoon slivered garlic; 1 teaspoon Herbsaint, Pernod, or ouzo, optional; 1/2 cup thinly sliced scallions; Salt; Tomato Sauce; 2 tablespoons fresh basil leaves, torn in pieces; 1/2 cup crumbled feta cheese; 2 tablespoons olive oil; 1 onion, finely diced; 1 fennel bulb, finely diced; 1/2 teaspoon each dried oregano and dill, or 1 teaspoon each fresh; 3 cups diced fresh tomatoes, or 1 (28-ounce) can diced tomatoes with their juice (for fresh, peel and seed before dicing); Bouquet Garni (p. 145) made with 1 bay leaf, 1 bunch parsley stems, and a 1-inch piece of cinnamon stick; Salt; Crushed red pepper flakes

December 14, 2011

This is a dish I make often, especially for informal parties. It is delicious, easy, and pretty, and makes a great buffet item, especially when paired with all those other Mediterranean dishes I love to cook and eat, such as Eggplant Caviar and Black Olive Tapenade (p. 191), Artichoke Dolmades with Lemon Sauce (p. 20), and Simple Orzo Salad with Black Olives and Feta (p. 115). The tomato sauce is also a good base for moussaka or baked stuffed eggplant, or just tossed with noodles and some sharp Greek cheese, such as kasseri. The dish can be completed up to the final baking point and kept refrigerated for several hours or even overnight. Bring it to room temperature before baking, or it will overcook.

Cooks' Note

Serve with orzo pasta tossed with kalamata olives and/or artichoke hearts, plus crusty bread to sop up all the sauce. A cucumber-onion salad makes a good starter.

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