This fresh, Greek seafood dish is delicious served warm as a light lunch, or over rice for a heartier dinner.
This recipe is courtesy of Sofia Crokos.
Heat oil in a large skillet over medium heat. Add scallions and cook, stirring occasionally, until translucent, about 5 minutes.
Add bell pepper, chile, oregano, and parsley to the skillet. Season with pepper. Cook, stirring often, until the bell pepper is soft, about 5 minutes.
Reduce the heat to medium-low. Add the shrimp and cook for 30 minutes, stirring occasionally.
Stir in tomatoes and let cook for 5 minutes, until they release their juices. Add the feta and milk, and cook for a further 20 minutes. Serve warm.