![Skillet shrimps with mint, tomatoes and feta cheese](http://labelleexcuse.com/cdn/shop/articles/belle-excuse-poelee-de-crevettes-a-la-menthe-tomates-et-feta.jpg?v=1693243318&width=1500)
Skillet shrimps with mint, tomatoes and feta cheese
Serves : 4
Prep time : 20 min
Cook time : 8 min
![](http://labelleexcuse.com/cdn/shop/files/fresh-uncooked-shrimp-in-a-colander-2022-01-12-01-13-48-utc.png?v=1695049515&width=1500)
Ingredients
- 60 ml (1/4 cup)extra virgin olive oil
- 12 shrimps (size 6/8), cleaned and deveined (keep the tail)
- 3 garlic cloves, finely chopped
- Pinch of crushed red pepper or Espelette pepper
- 2 large ripe tomatoes, diced30 ml (2 tablespoons) mint, finely chopped
- 30 ml (2 tablespoons) chive, finely chopped1 ounce of Ouzo
- 1 lemon, zest and juice60 ml (1/4 cup) feta cheese, finely crumbled
- Sea salt
- Fresh ground black pepper
![](http://labelleexcuse.com/cdn/shop/files/feta-cheese-2021-08-28-19-57-21-utc_540x660_7fcc3b4a-5417-4953-8ddc-69bae9ff6615.png?v=1695049799&width=1500)
Steps
In a large skillet, combine
olive oil and shrimps. Cook on medium heat until the shrimps start to color. Add garlic and pepper, lightly season with salt and pepper and cook for 1 minute. Add tomatoes and herbs, cook for 1 to 2 minutes more and deglaze with Ouzo. Remove the shrimps from the skillet and keep warm. In the same skillet, add zest, lemon juice and feta cheese, simmer for 2 to 3 minutes or until you obtain a smooth, creamy texture. Place the shrimps back in the skillet, season to taste and serve at once.