This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots. If you don't have any white wine open, vermouth works or add in some extra lemon juice. Serve over orzo or rice.
3 tbsp olive oil
1/2 cup sliced shallots
1 tbsp sliced garlic
1 tbsp seeded jalapeno pepper, cut in rounds
1 lb large shrimp, 21 to 25 size, peeled
1/4 cup white wine
2 cups chopped tomatoes, canned or fresh
1 tbsp chopped fresh oregano or 1 tsp dried
Salt and freshly ground pepper
2 tbsp chopped Italian parsley
1/2 cup crumbled feta
1/2 tsp grated lemon zest
Heat oil in large skillet on medium low heat. Add shallots, garlic and jalapeno and cook for 3 to 4 minutes or until slightly softened and garlic just begins to colour.
Raise heat to high, add shrimp and sauté until shrimp are just beginning to turn pink, about 1 to 2 minutes. Stir in wine, tomatoes and oregano and cook for 5 minutes or until slightly thickened. Stir in feta. It should be slightly chunky not totally melted. Season with pepper. Sprinkle with parsley and lemon rind.
Pile shrimp over orzo adding a little pasta cooking water if the pasta seems a bit dry.