If you have visited Greece I am sure you have come across this popular dish. You find versions with and without shrimps. This is a popular spring/ summer dish.
Image is from Akes Orphanides and the recipe belongs to Niki Tressou and Eudokia Filakure (source: Gastronomos magazine)
650gr fresh peas (frozen work as good)
12 medium size shrimps cleaned. Keep the heads and tails
500gr cherry tomatoes halved
1 medium onion, cut is small sqares
2tbs fennel finely cut
200gr Feta (preferably hard version) crumbled
80ml Extra Virgin Olive Oil
Salt and pepper
Heat a wide casserole over high heat add the olive oil and the shrimps and cook for 1min each side until the change color. (if you leave them longer they will become chewy)
Take them out and keep them aside. Add in the pot the onion, peas, tomatoes and after 1-2min add 250ml water. Lower the heat and cook for 15min or until peas are cooked (depends if they are fresh or frozen) and liquids are reduced.
Take off the heat and add the crumbled feta, shrimps and serve!