ORZO, THE POPULAR ANISE-FLAVORED SPIRIT OF GREECE. ENJOY DAN:

SHRIMP WITH FETA AND OUZO by CHEF DAN:


Serves4-6 OUZO A GREEK SPECIALITY LIQUEUR. Can mix with water and enjoy.



INGREDIENTS;



1-1/2- pounds shrimp, peeled and divined

3 tablespoons olive oil

3 tablespoons orzo

Sea salt and freshly ground black pepper

4 garlic cloves, minced

1 tablespoons lime juice

1 red onion, diced

1 red bell pepper, diced

1/2- teaspoon red pepper flakes

1 (14.5oz) can tomatoes, diced

1/4- cup white wine, or clam juice

1/2- cup feta cheese

2 tablespoons dried Italian seasoning

2 tablespoons dried dill



DIRECTIONS:



1. Place frozen shrimp in a large bowl with 1 tablespoons salt and enough water to cover by 2 inches.

2. Let rest 5-7 minutes, and then drain and rinse thoroughly. This brings them almost back to life.

3. Toss shrimp, 1 tablespoon olive oil, 1 tablespoon orzo, 1tablespoon lime juice, 1/4- teaspoon salt, and 1/8 teaspoons freshly ground black pepper, in a bowl and mix well to combine.

4. Heat 1 tablespoon olive oil in a skillet over medium-high heat.

5. Add garlic, onion, red pepper, red pepper flakes and ¼ teaspoon salt, and stir to combine.

6. Cook, stirring occasionally, about 5 -7 minutes.

7. Add tomatoes, wine, and remaining 2 tablespoon ouzo.

8. Increase heat to medium-high and then bring to a simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened, about 5-8 minutes.

9. Add shrimp along with any additional liquid to the pan, stir to coat and distribute evenly.

10. Cover and simmer, stirring occasionally, until shrimp are opaque throughout, about 6-8 minutes.

11. Remove skillet and sprinkle evenly with feta.

12. Drizzle I tablespoon olive oil evenly over top and sprinkle with dill.



ENJOY DAN: hallelujah