• 1 cup water
• 1 bay leaf
• 1 teaspoon salt
• 2 pounds raw small to large shrimp
• 1 large garlic clove, minced
• 1 tablespoon olive oil
• 1⁄2 cup chopped fresh parsley leaves
• 2 tablespoons chopped fresh mint leaves
• 1⁄2 teaspoon hot red pepper flakes
• 1⁄2 teaspoon dried oregano
• 1 1-pound can whole tomatoes, drained, chopped, and drained again
• 4 ounces feta cheese
• freshly ground black pepper
• 3⁄4 pound dried pasta, cooked, or 41⁄2 cups cooked rice (1 1⁄2 cups uncooked) as an accompaniment
In a large saucepan, bring the water to a boil with bay leaf and salt. Add the shrimp and boil for 2 minutes, stirring. Drain the shrimp in a colander set over a bowl, reserving the cooking liquid. Rinse the shrimp quickly under cold water and peel them.
In a large deep skillet, cook the garlic in the oil over moderate heat, stirring, for 2 minutes. Add the reserved cooking liquid, parsley, mint, pepper flakes, oregano, and tomatoes. Simmer the sauce, stirring, for 5 minutes.
Rinse the feta well under cold water and cut into 1⁄2-inch dice. Stir the shrimp into the hot sauce and heat until sauce just simmers. Remove the pan from heat and gently stir in the feta, seasoning with salt and pepper. Serve over pasta or rice.
NOTE: The sauce and shrimp can be prepared 1 day in advance, kept separately covered and refrigerated. Reheat the sauce to continue.
Thanks to Leslie Glover Pendleton for this recipe