I remember the first time I ever tasted this classic Greek dish. I was traveling through Greece and landed on the island of Corfu. I met other American students there and we sat down in the town square for dinner. I ordered this dish that was redolent with Greek ouzo and had crumbled, melted Greek feta along with a zesty tomato sauce. Everyone at the table was jealous! This was a dish I wouldn’t likely forget. I had to ask for more bread to sop up the tangy juices.

I recently reminisced about that summer trip from so many years ago and decided I would recreate it in my Seriously Simple style. I substituted the ouzo with an easy-to-find dry white wine and used a can of diced tomatoes. Look for large shrimp that have been peeled and deveined, and select Greek feta cheese for the best flavor.

I like the hit of dried oregano (which is stronger than fresh) that brings all the flavors together. If you like a little heat in your sauce sprinkle in some crushed pepper flakes.

This dish comes together quickly, so have everything at the ready; you will want to serve it immediately. Make sure to serve the same wine to drink and have plenty of bread on the side.

Greek Shrimp with Tomato and Feta

Serves 4

2 tablespoons extra-virgin olive oil

2 leeks, light green and white parts only, cleaned and finely chopped

4 garlic cloves, minced

1 cup dry white wine

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