Slow-Cooked Peas and Shrimp

Slow-Cooked Peas and Shrimp

Arakas laderos — peas slow-braised in olive oil with tomatoes and herbs — is one of the great "ladera" dishes of the Greek kitchen. Ladera, from the Greek word ladi (olive oil), are one-pot vegetable stews where olive oil isn't a mere cooking medium but the soul of the dish itself. Cooked low and slow until the juices reduce into something silky and concentrated, this style of cooking is deeply embedded in Greek food culture, particularly as a Lenten staple and a pillar of the Mediterranean diet. In this recipe from my cookbook Athens: Food, Stories, Love, I give this beloved classic a "New Greek" twist — a nod to the creative, seafood-forward cooking that has energized Athens' restaurant scene over the past two decades. Ouzo-flamed shrimp, finished with bright lemon zest, are nestled into the tender braised peas in the final minutes, so the juices meld into something that is greater than the sum of its parts. A crumble of salty Greek feta at the end, if you like, and the dish is complete. This is the kind of cooking that makes the Mediterranean diet so easy to love: one pot, whole ingredients, olive oil, the sea, and the season. It works beautifully with fresh spring peas, but good-quality frozen peas deliver a remarkably close result any time of year.
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SERVES
4
RECIPES
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Ingredients

  • 6 tablespoons extra-virgin Greek olive oil divided
  • 1 large onion halved and sliced
  • 1 small fennel bulb trimmed, halved, and sliced
  • 2 garlic cloves finely chopped
  • 3 cups fresh or thawed frozen peas
  • 2½ cups chopped fresh tomatoes or 1 (15-oz) can diced tomatoes
  • Sea salt and freshly ground black pepper to taste
  • 1 star anise 12 large shrimp peeled and deveined, tails left on (heads optional)
  • ¼ cup ouzo
  • 1 lemon Grated zest
  • ½ to ⅔ cup crumbled Greek feta optional

Instructions

  1. In a wide pot, heat ¼ cup of the olive oil over medium heat. Add the onion and fennel and cook until soft, 8 to 10 minutes, stirring occasionally. Stir in the garlic.
  2. Add the peas and toss to coat in the oil. Add the tomatoes with their juices. Season to taste with salt and pepper. Add enough water to come about a quarter of the way up the peas. Add the star anise. Cover partially and cook for 25 to 30 minutes, until everything is tender and the juices are almost cooked off.
  3. About 10 minutes before the peas are ready, heat a large, deep skillet over medium-high heat. Add the remaining 2 tablespoons olive oil and, in a few seconds, add the shrimp. Cook for 1 minute on each side.
  4. Pull the skillet off the flame and slowly and carefully pour in the ouzo — away from the flame, as it may flare up. Lower the heat and cook the shrimp for another minute or two, until bright pink. Season lightly with salt and pepper and stir in the lemon zest.
  5. Transfer the shrimp and all the pan juices to the pot with the peas. Finish cooking together for a few minutes. Serve sprinkled with crumbled feta, if desired.

Notes

Make it seasonal: This recipe truly shines with fresh spring peas — look for them at farmers' markets from April through June. Frozen peas work beautifully year-round; simply thaw before using and reduce the braising time slightly.

The fennel matters: Don't skip it. Fresh fennel adds a gentle anise sweetness that echoes the ouzo and the star anise, weaving the dish together. If fennel isn't available, a few fennel seeds stirred in with the garlic will do the job.

On the ouzo flambé: Pull the pan completely off the heat before adding the ouzo. If using a gas burner, lean the pan away from you. The flare-up is brief but real. If you prefer, substitute a dry white wine or skip the flambé and simply let the ouzo cook off over low heat for 2 minutes.

No star anise? A small pinch of fennel seeds or a strip of fresh fennel frond works as a substitute.

Serving suggestions: Serve with crusty country bread to soak up the olive oil-enriched braising juices. Works well over rice or orzo. A chilled glass of Assyrtiko or Moschofilero is a natural pairing.

Nutritional highlights

Peas are an exceptional source of plant-based protein and fiber, with a low glycemic index — making them a cornerstone of the Mediterranean diet and a longevity food eaten widely in Greece's Blue Zone communities.

Shrimp is lean, high-protein seafood (approx. 20g protein per 100g) rich in iodine, selenium, and omega-3 fatty acids, all of which support thyroid health, immune function, and cardiovascular health.

Extra-virgin olive oil supplies oleocanthal and oleic acid — potent anti-inflammatory compounds linked in numerous studies to reduced risk of heart disease, cognitive decline, and certain cancers.

Fennel is rich in vitamin C, potassium, and phytonutrients that support digestive health and reduce inflammation.

 

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Nutrition Facts
Slow-Cooked Peas and Shrimp
Amount Per Serving
Calories 313 Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 380mg17%
Carbohydrates 18g6%
Fiber 6g25%
Protein 22g44%
* Percent Daily Values are based on a 2000 calorie diet.

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