Spicy Shrimp with Feta and Herb Rice

2 tablespoon olive oil

1 onion, diced

2 garlic cloves, minced

2 red Anaheim chili peppers, diced

1/3 cup green bell pepper, diced

2 tomatoes, diced

1/3 cup Greek olives, halved with stones removed

1 teaspoon salt

1 teaspoon paprika

1 teaspoon dried oregano

½ teaspoon pepper

1/2 cup dry white wine

1/3 cup vegetable broth

2 tablespoons ouzo or other unsweetened anise-flavored liquor

1 pound medium shrimp, peeled, deveined

1 cup rice

1 cup water

½ cup broth

1 teaspoon salt

1 tablespoon chopped parsley

1 tablespoon chopped fresh dill

4-ounces feta cheese

Heat cup of water, ½ cup of broth with rice and salt and cook for about 40 minutes over medium low heat. Stir in fresh parsley and dill when rice is done.

While rice is cooking, heat oil in a skillet over medium heat and add onions, garlic and chili peppers and bell peppers and cook, stirring often, until soft, about 5 minutes. Add tomatoes, olives, salt, paprika, oregano and pepper and cook for about 5 more minutes.  Add wine, broth, ouzo and cook over medium-high heat for about 10 minutes, stirring often until liquid reduces by about a third. Reduce heat to medium and add shrimp to skillet. Cook shrimp for a few minutes on one side and then turn them over and then crumble the feta over the shrimp and simmer until shrimp are cooked through and feta is warm, or about 4 minutes longer. Remove the skillet from heat and serve with herbed rice.


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