Greek Style Shrimp

The shrimp industry is complex: try to avoid warm-water shrimp, and shrimp or prawns from Oregon or BC are preferable. Learn more here.

1 Lb shrimp

1 Bulb fennel (cut in half and sliced thin)

3 cups cherry or plum tomatoes (half cut in half)

2 tsp dried oregano

½ yellow onion (sliced thin)

¼ Cup fresh dill (chopped)

½ cucumber (sliced thin and quartered)

2 Tbsp plain Greek (or Russian) yogurt

½ Cup feta cheese (crumbed)

2 Tbsp olive oil

kosher salt and fresh ground pepper

Remove shrimp from shells and de-vein. Season shrimp with pinch of salt, pinch of pepper and 1 Tbsp oregano, and set aside.

Heat sauté pan with 1 Tbsp oil over high heat. Add onion and sauté for about 3 min, add fennel and sauté another 3 min. Add tomatoes and sauté for about 4 min or until juices thicken. Remove mix from pan and set aside.

Heat pan with 1 Tbsp oil until smoking hot. Add shrimp and sauté for about 1 ½ min. on each side. Add fennel mix and toss to incorporate. Remove from heat and add yogurt, cucumber, and dill and mix together. Serve immediately over basmati rice and top with 2 Tbsp feta. If you like, serve with a Tbsp of chopped kalamata olives and chopped tomato.