Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 cloves garlic, minced
  • 1 can (14½ oz) diced tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tbsp lemon juice
  • 1/4 tsp star anise powder
  • 4 oz Greek feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and halved
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat 2 tablespoons of olive oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers.
  2. Pat the 1 lb shrimp completely dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Add the shrimp to the pan in a single layer and sear for 1–2 minutes per side until they turn pink and reach an internal temperature of 145°F (63°C); immediately remove shrimp to a plate.
  4. Lower the heat to medium and add the remaining 2 tablespoons of olive oil to the same skillet.
  5. Sauté 4 cloves of minced garlic for 30 seconds until fragrant.
  6. Stir in 14½ oz diced tomatoes, 1 tsp dried oregano, 1/2 tsp smoked paprika, and 1/4 tsp star anise powder.
  7. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens and becomes velvety, then stir in 1 tbsp lemon juice.
  8. Return the seared shrimp and any accumulated juices to the pan and fold in 1/4 cup halved Kalamata olives.
  9. Top the mixture evenly with 4 oz crumbled feta cheese.
  10. Cover the pan for 2 minutes or place under a broiler for 1–3 minutes until the feta is soft and slightly golden.
  11. Garnish with 2 tbsp chopped fresh parsley before serving.