Saveur

Photo: Constantino Pittas

1/2 cup extra-virgin olive oil
4 scallions, finely chopped
1 green bell pepper, seeded and finely chopped
1 small fresh red chile, seeded and finely chopped
1 tbsp. finely chopped
fresh oregano
1/2 cup finely chopped fresh parsley
Freshly ground black pepper
1 1/2 lbs. medium shrimp
4 plum tomatoes, peeled,
seeded, and chopped
1/2 lb. feta, crumbled
3 tbsp. milk

1. Heat oil in a large skillet over medium heat. Add scallions and cook, stirring, until translucent, about 5 minutes. Add bell peppers, chiles, oregano, and parsley. Season with pepper and cook, stirring, until bell peppers are soft, about 5 minutes more.

2. Reduce heat to medium-low. Add shrimp and cook, stirring occasionally, for 30 minutes. Stir in tomatoes and cook until they release their juices, about 5 minutes, then add feta and milk and cook 20 minutes more. Serve warm, over rice if desired.

SERVES 4

This article was first published in Saveur in Issue #20