Serves:

Ingredients:

Directions:

Toss shrimp in bowl with 1 tablespoon oil, 1 tablespoon ouzo, 1 tablespoon garlic, lemon zest, ¼ teaspoon salt, and 1/8 teaspoon pepper; set aside.

Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, bell pepper, and ¼ teaspoon salt, cover, and cook, stirring
occasionally, until vegetables release their liquid, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid evaporates
and vegetables are softened, about 5 minutes. Stir in remaining garlic and pepper flakes and cook until fragrant, about 1 minute.

Stir in tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo. Bring to simmer and cook, stirring occasionally, until flavors meld and
sauce is slightly thickened (sauce should not be completely dry), 5 minutes. Stir in parsley and season with salt and pepper to taste.

Reduce heat to medium-low and add shrimp along with any accumulated juices; stir to coat and distribute evenly. Cover and cook, stirring occasionally,
until shrimp are opaque throughout, 6 to 9 minutes, adjusting heat as needed to maintain bare simmer. Off heat, sprinkle with feta and dill and
drizzle with remaining 1 tablespoon oil. Serve over Orzo and Rice Pilaf.

For Orzo and Rice Pilaf:

Heat butter in large skillet over medium heat. Add onion and sauté until just translucent. Add orzo and stir until grains are golden. Add rice and stir about 2 minutes. Blend in broth and salt and pepper to taste. Bring to boil, then reduce heat, and cover tightly and simmer until rice is tender and liquid is absorbed, about 30 minutes.