Shrimp with Feta Cheese

Published on May 22, 2019 | By
shrimp salad

This recipe is from one of my new favorite cookbooks, “Milk Street, Tuesday Night” by Christopher Kimball. I served Milk Street Greek stye shrimp with salty feta on a bed of farro with fresh spring greens to create a one bowl meal.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 3 TBSP extra virgin olive oil, divided
  • 1 1/4 lbs jumbo shrimp, peeled and patted dry
  • 4 medium garlic cloves, finely chopped
  • 4 tsp fennel seeds, finely ground
  • 1/4 tsp red pepper flakes
  • 1/3 cup dry white wine
  • 1 1/2 lbs of small tomatoes, such as Campari, chopped
  • 1/2 cup pitted Kalamata olives, chopped
  • 2 TBSP plus 2 tsp fresh oregano, chopped
  • Kosher salt and ground black pepper
  • 4 oz feta cheese coarsely crumbled
  • 1/4 cup Peppadew peppers, optional
  • 2 cups of cooked farro
  • 1 cup of mixed raw salad greens (romaine, arugula, spinach, baby kale, etc)

Instructions

  1. In a 12" non stick skillet over medium high, heat 1 TBSP of the oil until shimmering. Add half of the shrimp in an even layer and cook without disturbing until golden brown for 1-2 minutes. Stir and cook until pink on all sides another 20-30 seconds. Transfer to a medium bowl. Repeat with 1 TBSP of the oil and cook remaining shrimp. Set aside.
  2. Add the remaining 1 TBSP oil to pan and heat over medium high heat until shimmering. Add the garlic, fennel, and red pepper flakes and cook, stirring constantly until garlic is light golden brown for about 20 seconds.
  3. Add the wine and cook, stirring until the liquid is evaporated. Add the chopped tomatoes, olives and 11/2 tsp of salt. Cook stirring until the tomatoes have broken down into a sauce, for about 6-7 minutes.
  4. Remove the pan from heat. Stir in 2 TBSP of oregano, taste, and season with salt and pepper as needed. Return to shrimp to the skillet along with juices. Cover and let stand until the shrimp are heated through, about one minute.
  5. At this point, I spooned the shrimp and tomato mixture over the cooked farro in a large bowl. Distribute the mixed greens along the edges of the platter or the bowl. Sprinkle with the feta, remaining tomatoes, and chopped oregano and peppers if you have chosen to use them.
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