This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Shrimp with Feta Cheese (Garides Saganaki)
This classic Greek dish pairs plump, sweet shrimp with briny feta cheese. We added chopped Kalamata olives for added savoriness, as well as ground fennel seed for hint of anise flavor. Our preferred tomato for this recipe is Campari (or cocktail) tomatoes, as they tend to be sweet and flavorful year-round; they're larger than cherry tomatoes but smaller than standard round tomatoes and usually sold on the vine in plastic containers. We tried cherry and grape tomatoes but found their skins to be tough and unpleasant in the finished sauce. Chopped Peppadew peppers are an unconventional ingredient, but their mild, sweet heat makes them a welcome addition. Serve with crusty bread to sop up the sauce.
tablespoons extra-virgin olive oil, divided
pounds jumbo shrimp, peeled, deveined, tails removed, patted dry
01In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until shimmering. Add half the shrimp in an even layer and cook without disturbing until deep golden brown on the bottoms, 1 to 2 minutes. Stir and cook until the shrimp are pink and opaque on all sides, another 20 to 30 seconds. Transfer to a medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining the shrimp. Set aside.
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