Though the shrimp cooks for almost an hour in this dish—a specialty of the Macedonian port city of Thessaloniki—it ends up being tender and moist, perhaps due to the acidity in the cheese.
- 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 lb. medium shrimp
- 4 plum tomatoes, peeled, seeded, and chopped
- 1⁄2 lb. feta, crumbled
- 3 tbsp. milk
- 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.
- 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.