Thursday, January 20, 2011

Chris Kimball's Greek-Style Skillet Shrimp with Feta

This morning on the Today Show, Cook's Illustrated Chris Kimball cooked an easy dish that is easily adaptable to a breast cancer or other plant-based diet. Here's a link complete with video of Chris preparing the dish (and two other skillet dishes: lasagna and apple crisp) - Today Show.

To adapt it for a slightly healthier profile, I would serve with brown rice or whole wheat pasta. You could also add additional vegetables like carrots and chopped kale or spinach. If you are adding greens, just do it once the other vegetables have started to soften since they won't take as long to cook. You could also substitute water or stock for the wine! See how helpful I am!


Recipe: Greek-style shrimp with tomatoes and feta

Chris Kimball, Cook's Illustrated (Sept. 1, 2010)
  • 1 1/2 pounds shrimp, peeled and deveined, tails left on, if desired (see note)
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons ouzo (see note)
  • 5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
  • 1 teaspoon grated zest from 1 lemon
  • Table salt and ground black pepper
  • 1 small onion, diced medium (about 3/4 cup)
  • 1/2 medium red bell pepper, stemmed, seeded, and diced medium
  • 1/2 medium green bell pepper, stemmed, seeded, and diced medium
  • 1/2 teaspoon red pepper flakes
  • 1 (28-ounce) can diced tomato, drained, 1/3 cup juices reserved (see note)
  • 1/4 cup dry white wine
  • 2 tablespoons coarsely chopped fresh parsley leaves
  • 6 ounces feta cheese , crumbled
  • 2 tablespoons chopped fresh dill leaves
This recipe works equally well with jumbo (16 to 20 per pound) or extra-large (21 to 25 per pound) shrimp, but the cooking times in step 3 will vary slightly depending on which you use. Serve the shrimp with crusty bread or steamed white rice (but see my notes above - you really should try it with brown rice! Just give yourself the 45 minutes it takes to cook instead of the 15 for white).
  1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
  2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
  3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.
Serving Size
Serves 4 to 6

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