Greek-Style Shrimp With Feta-Stuffed Peppers

Ingredients

• 3 tablespoons mirin dry
• 8 ounces feta cheese crumbled
• 3 tablespoons flat parsley divided minced
• 2 teaspoons garlic clove minced
• 2 cups grape tomatoes halved
• 4 servings pepper black freshly ground
• 2 tablespoons lemon zest 
• 1.5 tablespoons mint leaves minced
• 5 tablespoons olive oil divided
• 3.5 tablespoons oregano fresh divided minced
• 15 small pasilla peppers sweet stemmed
• 2 pounds shrimp deveined peeled

Equipment

• bowl
• frying pan
• oven
• casserole dish
• aluminum foil

Directions

1. Adjust oven rack to lower-middle position and preheat oven to 425°F.
2. Combine feta, 2 tablespoons olive oil, lemon juice, lemon zest, 2 tablespoons oregano and 2 tablespoons parsley in a large bowl. Season with salt and pepper to taste. Stir and mash until smooth. Stuff peppers with feta and place upright in a jalapeno rack or a small, greased casserole dish. In the case of the latter, use foil, if necessary, to help keep them in place.
3. Place in the oven and roast until cheese is bubbly and lightly browned 15 to 20 minutes.
4. Meanwhile, add shrimp, garlic, 2 tablespoons olive oil, 3 tablespoons vermouth, a pinch of salt and a pinch of black pepper to a medium bowl and toss to combine.
5. Heat remaining 1 tablespoon of olive oil in a sauté pan over medium heat until shimmering.
6. Add onion and cook, stirring occasionally, until translucent, about 7 minutes.
7. Add cherry tomatoes and remaining 1/4 cup vermouth. Increase heat to medium-high and simmer, stirring occasionally, until tomatoes have softened and formed a thin sauce. Season to taste with salt and pepper.
8. Reduce heat to medium and add shrimp. Stir, cover and cook until shrimp are opaque and pink, 3 to 8 minutes depending on size. Do not overcook.
9. Remove pan from heat and sprinkle with mint, remaining oregano and remaining parsley.
10. Serve immediately with peppers. The dish may be served at room temperature as well.