Heat oil in a medium heavy skillet over medium-low heat. Add
scallions and garlic; cook, stirring often, until soft, about 3
minutes. Add tomatoes and cook, stirring occasionally, until reduced
by half, 4-6 minutes. Remove from heat; add wine, broth, ouzo, 1
teaspoon parsley, 1 teaspoon dill, and oregano. Season with salt and
pepper. Cook over medium-high heat, stirring often, until tomato
mixture is reduced by one-third, about 5 minutes.
Reduce heat to medium. Season shrimp with salt and pepper. Add
shrimp to skillet, arranging around edges. Place block of feta in
center of skillet. Cover and simmer until shrimp are cooked through
and feta is warm, 4-6 minutes.
Remove skillet from heat. Transfer shrimp and feta to a large
shallow bowl, if desired. Garnish with parsley and dill. Serve with
toast alongside.
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