Shrimp with Fennel

This recipe is easy and delicious. Ouzo could be replaced by another anise-flavored liquor, although Ouzo is the cheapest one I'd recommend.

Shrimp with Fennel (based on this recipe)

Prep Time: 20 minutes

Cooking Time: 30 minutes

Serves: 2

Ingredients:

1 small fennel bulb, diced

1 small onion, minced

pinch of red pepper flakes

2 cloves garlic, minced

1/4 cup dry white wine

12 grape tomatoes, halved

1/2 tsp oregano

1 tbsp Ouzo

3/4 lb shrimp, peeled and de-veined

2 oz feta cheese, coarsely crumbed

1 tbsp fresh parsley, mined

grated zest from 1/2 lemon

salt and pepper, to taste

olive oil

orzo pasta (7 oz)

Cooking:

Cook the orzo according to the directions on its package.

Heat a little olive oil in a skillet. Add the onions, and saute 2 minutes. Add the fennel, red pepper flakes, and salt, and saute another 6 minutes. Add garlic and saute another 2 minutes.

Add wine and bring to a simmer. Simmer 3 minutes, or until liquid is reduced by half.

Add tomatoes, oregano, an Ouzo. Simmer another 3 minutes.

Turn the heat to medium-high, add the shrimp, and fry until pink. Remove from heat, add the lemon zest and parsley and toss to combine.

Sprinkle with feta, and serve with orzo.

Clash of the Titans

Now, a "Greek salad" in the US is an iceberg lettuce salad with a little romaine, topped with green peppers, tomatoes, feta cheese, and kalamata olives.

By contrast, an actual Greek salad is just those ingredients, with olive oil, and lemon juiced mixed in. By itself it's delicious, or you can use it to top sandwiches, like gyros, but I'll post those up later.

Greek Salad

Prep Time: 10 minutes

Serves: 3-4

Ingredients:

3 tbsp olive oil

1 1/2 tbsp lemon juice

1 clove garlic, minced

1/2 tsp oregano

1/4 tsp sea salt

1/4 tsp ground black pepper

3 tomatoes, cut into wedges

1/4 red onion, sliced into rings

1/2 cucumber, seeded and sliced into chunks

1/2 green pepper, julienned

4 oz feta cheese

16 kalamata olives

Mix the olive oil, lemon juice, garlic, oregano, sea salt, and black pepper into a dressing. Seperately, toss the tomato wedges, onion, cucumber, green pepper, and feta cheese. Pour the dressing over the top and add the kalamata olives.