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Crevettes Mediterranean - Mediterranean Shrimp Recipe

Name: Oreganos Grills Crevettes Mediterranean - Mediterranean Shrimp Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 600 g raw large shrimp (peeled, deveined, tails on or off); 2 tbs extra-virgin olive oil; 3 cloves garlic cloves (finely minced); 1 tbs lemon juice; 1.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tsp dried oregano; 1 tbs extra-virgin olive oil; 2 medium shallots (finely chopped); 2 cloves garlic cloves (finely minced); 400 g crushed tomatoes (canned, 400 g can); 1 tbs tomato paste; 60 ml dry white wine or water; 15 ml ouzo (or pastis/anise liqueur) - optional; 0.5 tsp sugar (to balance acidity); 1 tsp dried oregano; 0.25 tsp red pepper flakes (optional, for heat); 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 120 g feta cheese (preferably block, crumbled); 2 tbs fresh parsley (finely chopped); 1 tsp fresh oregano or extra dried oregano; 1 to taste lemon wedges; 1 tsp extra-virgin olive oil (for finishing); 300 g crusty bread or cooked pasta/rice

Inspired by Oreganos Grill

Time35m

Serves4

Sauce tomate, échalotes, feta, oregan et ouzo/ tomato sauce, shallots, feta, oregano & ouzo

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Ingredients

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Shrimp

1 1/3 lb (600 g) raw large shrimp (peeled, deveined, tails on or off)

2 tbs extra-virgin olive oil

3 cloves garlic cloves (finely minced)

1 tbs ReaLemon lemon juice

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp Dried oregano

Tomato sauce & aromatics

1 tbs extra-virgin olive oil

2 medium Shallots (finely chopped)

2 cloves garlic cloves (finely minced)

14 1/8 oz (400 g) crushed tomatoes (canned, 400 g can)

1 tbs tomato paste

1/4 cup (60 ml) dry white wine or water

1.01 tbsp (15 ml) ouzo (or pastis/anise liqueur) - optional

1/2 tsp sugar (to balance acidity)

1 tsp Dried oregano

1/4 tsp red pepper flakes (optional, for heat)

1 tsp kosher salt

1/4 tsp freshly ground black pepper

Finishing & garnish

4 1/4 oz (120 g) feta cheese (preferably block, crumbled)

2 tbs fresh parsley (finely chopped)

1 tsp fresh oregano or extra dried oregano

1 to taste lemon wedges

1 tsp extra-virgin olive oil (for finishing)

To serve (optional)

10.6 oz (300 g) crusty bread or cooked pasta/rice

Method

Shrimp

Marinate shrimp

Pat the shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, minced garlic (3 cloves), lemon juice, 1.5 tsp salt, 1/2 tsp pepper and 1 tsp dried oregano. Add shrimp and toss to coat. Let marinate 10–15 minutes while you start the sauce.

When sauce is nearly ready, cook shrimp in a hot pan (see tomato sauce step) so they finish in the sauce for 2–3 minutes per side until pink and opaque. Do not overcook. Transfer to the sauce in the pan to soak up flavors and finish cooking if necessary.

Tomato sauce & aromatics

Sauté aromatics

Heat 1 tbs olive oil in a large skillet or shallow sauté pan over medium heat. Add chopped shallots and sauté until softened and translucent, about 3–4 minutes. Add 2 cloves minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't burn.

Deglaze

Add 60 ml dry white wine (or water) and 15 ml ouzo (optional). Bring to a simmer for 1 minute to reduce and cook off alcohol, scraping up any browned bits.

Build the sauce

Stir in the crushed tomatoes and 1 tbs tomato paste. Add 1 tsp dried oregano, 1 tsp salt, 1/2 tsp sugar, 1/4 tsp red pepper flakes (if using), and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and let simmer uncovered for 10–12 minutes to meld flavors and slightly thicken. Taste and adjust seasoning.

Finish sauce and combine

When the sauce is simmering and slightly reduced, push the sauce to the side and place the marinated shrimp in a separate hot skillet with a little oil (or use the same skillet if space permits). Sear shrimp 1.5–2 minutes per side until just opaque. Transfer the shrimp into the tomato sauce and simmer together 1–2 minutes so shrimp finish cooking and pick up sauce flavor. If you used ouzo, the brief deglaze step will have infused a subtle anise note; do not add extra after cooking.

Finishing & garnish

Turn off heat. Crumble 120 g feta over the hot shrimp and sauce; gently stir once or twice so small pockets of feta melt into the sauce but leave some chunks intact for texture.

Stir in chopped parsley and sprinkle 1 tsp fresh or extra dried oregano. Drizzle 1 tsp extra-virgin olive oil on top and squeeze lemon wedges to taste. Adjust salt and pepper if needed (remember feta adds salt).

Serve immediately in the skillet or transfer to a shallow serving dish. Offer crusty bread or cooked pasta/rice to soak up the sauce.