Just a couple of quick notes about the recipe below. Since I was cooking this on a weeknight, I just used the canned tomatoes to save some time and it still turned out great! I ended up putting in all the tomato juices so it would make a thinner sauce, so I'd have more sauce to soak up with the bread. Make sure to get the jumbo raw shrimp with a low count and don't overcook! Also, I couldn't find Greek oregano or hungarian paprika - so I just used regular. Enjoy! =)
from The Williams-Sonoma Cookbook
4 Tbsp EVOO
2 shallots, minced
2 gloves garlic, minced
1/2 cup dry white vermouth or dry white wine
6 plum (Roma) tomatoes, chopped, or 1 can tomatoes, drained and finely chopped, juice reserved
1 Tbsp dried Greek oregano, crumbled
Red pepper flakes
Sweet hungarian paprika to taste
2/3 cup coarsely crumbled feta cheese, preferably Greek or Bulgarian
2 lb large shrimp (prawns), shelled, with tail segments intact and deveined
2 Tbsp minced fresh mint, plus mint sprigs for garnish (optional)
In a large, non-reactive flameproof casserole or saute pan over medium heat, heat the oil. Add the shallots and saute until translucent, about 3 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the wine and tomatoes (but not their juice). Add the oregano and season to taste with salt, red pepper flakes, and paprika. Bring to a boil over high heat, then reduce the heat to medium and cook, stirring often, until the tomatoes begin to soften, about 5 minutes. Add some of the reserved tomato juice if you prefer a thinner sauce.
Stir in the cheese, then the shrimp. Cover the pan, reduce the heat to low, and cook until the shrimp are evenly pink and the cheese is beginning to melt, about 3 minutes. Sprinkle with the minced mint. Garnish with the mint sprigs, if using, and serve at once from the pan.
Serving Tip: Serve with thick slices of country-styl bread for sopping up the juices.