Shrimp with feta, tomatoes, ouzo and PDO extra virgin Greek olive oil is an irresistible meze or topping for pasta. For recipe, press more.
Shrimp Saganaki with Ouzo and Feta
4 servings
2 ½ pounds/1 kilo shrimp, cleaned but heads and tails attached
½ cup/120 ml extra-virgin Greek olive oil
1 large onion, peeled and chopped
2 garlic cloves, peeled and finely chopped
1 hot green pepper, seeded and chopped
3 Tbsp./45 ml ouzo, if desired
2 cups grated fresh tomatoes (canned are fine)
½ pound/230 g. Greek feta cheese, cubed or crumbled
Salt and freshly ground black pepper
3Tbsp. chopped flat-leaf parsley
1. Clean the shrimp.
2. Heat the olive oil in a skillet and sauté the onion until soft, about 7 minutes, on a low-medium heat. Add the garlic and stir just for 1 to 2 minutes, until soft.
3. Add the hot pepper, if used, until wilted. Add the shrimp to add a little color. Raise the heat a little bit, to absorb the liquid.
4. Remove the skillet from the flame and pour in the ouzo. As soon as the alcohol cooks off, add the tomatoes. Add feta cheese. Simmer over medium heat until the shrimp turn bright pink and the feta begins to melt, about 5 minutes. Season with salt and pepper. Toss in the parsley and serve.