Shrimp and feta. A classic and much-maligned combo has been a Turkish and Greek staple for centuries. With the high-acid tomatoes flooding into markets this week, there is no better time to make this dish than right now.
Garides Saganaki . . . Shrimp with Feta and Tomatoes
2 lbs. shrimp, u-15 size
1/3 c. olive oil
3/4 c. chopped onion
4 minced garlic cloves
2 t. ground fennel or anise seed
2 T. fresh oregano leaves
1/3 c. chopped parsley
1/4 t. hot chili flakes, or more to taste
1/3 c. white wine
3 c. diced, peeled, and seeded farmstand tomatoes
2/3 c. crumbled fresh feta
1 T. lemon juice
Peel and devein the shrimp; reserve. Place oil in a large, oven-safe sauté pan over high heat. (A 14-inch pan works best.) When hot, add onion, garlic, fennel seed, oregano, parsley, and chili flakes.
Sauté until glassy. Add wine and tomatoes. Cook until most of the liquid has evaporated, about 12 minutes or so. Add shrimp and toss quickly for 60 seconds. Season with sea salt and fresh ground pepper. Place under a hot broiler to cook through—this will only take a few minutes. Add feta, sprinkled over the top, and lemon juice. Place under broiler again and color up the cheese. Serve immediately. Serves 4.