I saw this recipe on the Saveur website, but I found the cooking times a bit odd. 50 minutes in total, seems like a looooooong time to me. That's fine if you like rubber shrimps, but I don't. So I adapted the recipe, and now this dish is ready in 20 minutes tops.
Oh yeah, I forgot to mention how finger-lickin' good they are. An instant success!
What do you need? (serves 4)
2 lbs medium shrimps (scampi) (thawed, peeled and deveined)
2 tbsp olive oil
1 red bell pepper (seeded and finely chopped)
1 red chili (seeded and finely chopped)
2 scallions (peeled, chopped)
4 tbsp chopped parsley
1 tbsp fresh oregano
6 to 8 large type cherry tomatoes or 2 regular tomatoes (seeded) chopped
1/2 lb feta cheese (crumbled)
3 tbsp milk
Heat the oil in a large skillet over medium heat and toss in the bell pepper, scallions and chili. Keep stirring and cook until the scallions are translucent. Add the shrimps and the tomatoes and let cook for about 5 minutes, stirring occasionally.
Add the herbs, the milk and the feta and let it cook for another 3 minutes or so until the shrimps are ready. Season with freshly ground black pepper. No need to add salt in this dish. Serve with fresh bread, or white rice.