Langostinos picantes con hinojo y queso feta

Ingredientes

• 3 tbsp olive oil, divided
• 1 pound jumbo shrimp, peeled, deveined, tails removed
• 4 garlic cloves, minced
• 4 tsp fennel seeds, roughly chopped
• 1/4 tsp red pepper flakes
• 1/3 cup dry white wine
• 1 1/2 cups cherry tomatoes, halved, divided
• 1/3 cup kalamata olives, pitted
• 2 tbsp + 2 tsp fresh oregano, chopped, divided
• 1/3 cup crumbled feta, for garnish
• 1/4 cup Peppadew peppers, for garnish
• Fresh parsley chopped, for garnish
• salt and pepper to taste

Preparación

1. 1

   In a 12-inch skillet preheated to medium-high heat add 1 tbsp olive oil. Add half the shrimp in an even layer and cook about 1 minute per side. Remove the shrimp and place them into a large bowl.Next, add another tbsp olive oil to the skillet and the remaining shrimp. Saute the shrimp for about 1 to 2 minutes on each side. Once cooked, remove the shrimp and place into the large bowl with the remaining shrimp.Add another tbsp olive oil to the skillet along with the garlic, fennel, red pepper flakes and stir to combine. Saute for a minute and then add in the white wine. Stir until the white wine has slightly evaporated.Next, add in 1 cup of the tomatoes, olives, salt and pepper. Keep stirring until the tomatoes have broken down about five minutes.Remove the skillet from the heat. Add 2 tbsp oregano to the skillet along with the peppers. Stir to combine adding salt and pepper to make sure the seasoning is correct. Add the shrimp to the skillet and toss.Pour the shrimp mixture into a serving dish and garnish with remaining tomatoes, feta, oregano, and parsley. Serve and enjoy!