Greek Shrimp & Rachel Ray

In December, I entered a contest on Philly.com to win tickets to see Rachel Ray speak at the Free Library.  It was  a free event, but when higher profile people like a Food Network celebrity come, there are long lines and it is unlikely you will get a seat unless you are willing to get there really early and stand and wait. I figured if I by chance won the tickets, it would be worth going to.

I was completely surprised when I got a text saying I had won, and that a guest and me would have the chance to meet Rachel at a small reception before. Entry to the contest required an original, quick and easy recipe.  I used a recipe I refer to as “Greek Shrimp”.

 Excuse my hair, it was unseasonably rainy/humid that night. Rachel looks great, mais oui!

Rachel is high energy and goes a mile a minute on and off camera. It was super neat to meet her, and I enjoyed listening to her speak. My roommate (who I brought as my guest) and I were both given a copy of her latest cookbook, My Year In Meals. Rachel’s husband was also there, and although I have zero marriage experience and therefor little room to comment, they seemed like true “partners”.

I would like to think this recipe is “original”, but I’m sure there is a near exact version of it out there somewhere. It’s absolutely a recipe you can make “to taste”. If you want it hotter, add more red pepper flake, or maybe some chili oil. If it’s summer, and your basil plant is brimming, use basil instead of or in addition to oregano. Skip the garlic if you don’t like garlic.  Some chopped roasted red pepper might be a nice addition, too. Even better, if tomatoes are in season, use fresh tomatoes!

I’ve sung the praises of Whole Foods Naked Chicken already, but I also love their frozen cooked shrimp that you scoop out yourself. I’ve actually gone in and scooped out a single portion. They can be thawed quickly in a Ziploc under running water, and have never had that off, fishy flavor I’ve experienced with other precooked, frozen seafood.  My only suggestion is to be careful when reheating them, whether it is in a sauce or by sauté, because they are already cooked, and it’s all too easy to overcook shrimp.

If you have the time, you can put the shrimp and sauce with the feta on top in individual portions (like little crocks) into the oven under the broiler. The crust that forms on the feta is outrageously good, and it only takes a minute or two. Individualized portions also make a really nice presentation, and your guests can sop up the tomato sauce from the bowl with nice, crusty bread. Sprinkle with some chopped, fresh herbs for some additional color at the end, and don’t forget a drizzle of olive oil.

Greek Shrimp (serves 4)

1/4 cup olive oil

2 cloves garlic, chopped

pinch of red pepper flakes (or more if you like it hot)

1 lb. shrimp (16-20 count), peeled (tail can be left on or off)

1/3 cup ouzo (white wine, or vermouth also work well)

1 28 oz can chopped tomatoes (pref. san marzano)

3 tbs fresh oregano, chopped

8 oz. feta, crumbled

chopped fresh parsley, to garnish (optional)

Peel shrimp and season with salt and pepper. Heat oil in frying pain over medium-high heat. Sauté the garlic and red pepper flakes for about 30 seconds. Add shrimp, and cook for about 2 minutes, until pink. Remove shrimp from pan. Deglaze the pan with alcohol, and bring liquid to a simmer, for about a minute until slightly reduced. Add tomatoes and oregano, reduce heat, and simmer for 15 minutes, until sauce has reduced. Season with salt and pepper to taste, remembering that the feta will add some saltiness. Add the shrimp back into the pan until heated through. Divide the shrimp and the sauce into 4 portions, and sprinkle with crumbled feta and parsley.

Serve with hunks of crusty bread, or over orzo. Enjoy!