Greek Shrimp Dish (Print Version)

# Ingredients:

→ Shrimp Prep

01 - 2 lbs (908g) very large shrimp, size U26 or bigger
02 - 1/4 cup (60g) olive oil, split into portions
03 - 1/2 tsp baking soda
04 - 1 tsp Diamond Crystal kosher salt
05 - 1/4 tsp crushed red pepper flakes

→ Finishing Touches

06 - 1/4 cup (60g) extra virgin olive oil
07 - 1 medium onion, chopped into small pieces
08 - 8 garlic cloves, thinly sliced
09 - 1/2 tsp crushed red pepper flakes
10 - 1/4 cup (60g) Ouzo or 1/2 cup (120g) dry white wine
11 - One 14-ounce can of diced tomatoes
12 - 3/4 lb (340g) cherry tomatoes, cut in half
13 - 2 tsp dried Greek oregano
14 - 1 tbsp (21g) honey
15 - 3/4 cup (180g) crumbled feta cheese, with extra for topping
16 - 1/3 cup (47g) kalamata olives, pitted
17 - 1/4 cup finely chopped Italian flat-leaf parsley
18 - 1 big lemon, sliced into wedges for serving
19 - Salt and pepper, added as needed

# Instructions:

01 - Pat the shrimp dry using paper towels. Combine shrimp with 2 tbsp of olive oil, baking soda, salt, and crushed red pepper flakes. Let it sit for at least 10 minutes before moving to the next step.
02 - Warm up a large oven-safe skillet (cast iron or stainless steel) with remaining olive oil over slightly higher than medium heat. Once the oil starts shimmering, add shrimp and cook them for about 30 seconds on each side. Do this in portions to keep the pan from getting crowded. Place the cooked shrimp on a plate and loosely cover with foil.
03 - Move the oven rack to the second-highest position and start preheating the broiler.
04 - On medium heat, use the same skillet to cook olive oil and onion until soft, about 7 minutes. Stir in the garlic and let it cook for 1-2 minutes until the aroma kicks in. Sprinkle in the crushed red pepper flakes and cook briefly, about 30 seconds. Add the Ouzo (or wine), let it boil, and cook off most of the alcohol. Toss in both kinds of tomatoes and turn the heat to a lively simmer. Mix in the oregano and honey, and let the sauce cook down a bit for 5-10 minutes to thicken. Taste test for salt and pepper, but go easy on the salt—feta and olives are salty enough!
05 - Tuck the shrimp back into the sauce and scatter the feta and olives on top. Broil for about 6 minutes, just until the shrimp are firm and the cheese has melted.
06 - Take the pan out of the oven and sprinkle parsley on top. Scoop the shrimp and sauce onto plates and serve with lemon wedges, plus some pita to wipe up the tasty sauce. Dig in and enjoy!

# Notes:

01 - If Ouzo isn't on hand, swap it with equal parts Pernod, or double the amount of dry white wine (1/2 cup instead of 1/4 cup).
02 - This dish is best fresh but can last up to 3 days in the fridge. Reheat leftovers in the microwave.

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