Greek shrimp with feta, Greek roasted potatoes

Greek Shrimp with feta:
1 1/2lbs shrimp (peeled, tails on), 4tbs EVOO, 3tbs vodka, 5 garlic cloves (minced), 1ts lemon zest, 1 sm onion (diced), 1/2md red bell pepper (diced), 1/2ts red pepper flakes, 1can (28oz) diced tomatoes, 1/4c white wine, 2tbs fresh parsley (chopped), 1 1/2c crumbled feta, 2tbs fresh dill (chopped).

Toss shrimp, 1tbs oil, 1tbs vodka, 1ts garlic, lemon zest, S&P in a bowl. Heat oil in skillet and add the onion, bell pepper, and S&P; cover and cook for 5 min. Uncover and add garlic and pepper flakes; cook for 1 min. Add tomatoes with juice, wine and remaining vodka -bring to a simmer. Reduce heat until thick (about 8 min). Stir in parsley and shrimp; cover and cook for 9 min while maintaining a simmer. Remove from heat, sprinkle with feta and dill.

Greek roasted potatoes:
1 1/2c EVOO, 6tbs lemon juice, 1lrg shallot, 2 cloves garlic (minced), 1tbs oregano, 1tbs fresh parsley (chopped), 3lrg potatoes (wedged), 1/2c chicken stock.

Preheat oven to 425F. Whisk EVOO, lemon juice, shallot, garlic, oregano and parsley in a bowl and season with S&P. Toss potatoes in the dressing and put in a rimmed baking sheet. Pour chicken stock over the potatoes, and roast in the oven for 45 minutes.

MUSIC: "Oh Honey" by THE AUDREYS

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Entertainment

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• audreys