Shrimp Saganaki with Feta
Shrimp Saganaki with Feta
4 servings
Ingredients
- 600 g (about 1 1/3 lb) raw medium shrimp (size 31/40), peeled
- 1/4 tsp fine sea salt
- 1/4 cup (60 ml) high-quality extra virgin olive oil
- 5 garlic cloves, minced
- 1/4 cup (60 ml) ouzo (anise liqueur) or white wine
- 1 onion, finely chopped
- 1 small hot pepper, sliced
- 1 can (796 ml) diced tomatoes, drained
- 1 tsp dried oregano
- 90 g (about 3 1/2 oz) crumbled feta cheese
- 1 tbsp (15 ml) chopped fresh basil
Preparation
- Preheat oven to 205°C (400°F).
- Pat the shrimp dry with paper towels. Season with salt and pepper.
- In a large skillet, heat half the olive oil over medium-high heat until shimmering. Cook shrimp 1 minute per side.
- Add garlic and cook for 1 minute, until shrimp turn pink.
- Pour in ouzo and flambé (or simmer for 2 minutes to reduce alcohol). Remove from heat.
- In another pan, heat the remaining oil over medium heat until shimmering. Sauté onion for 5 minutes until translucent.
- Add hot pepper and cook for another 2 minutes.
- Stir in tomatoes. Bring to a boil, cover, and simmer for 7 minutes until the sauce thickens.
- Transfer sauce to an oven-safe dish or skillet large enough to hold shrimp in a single layer. Sprinkle with half the oregano and half the feta. Add shrimp on top, pressing them slightly into the sauce. Bake for 10 minutes.
- Before serving, garnish with basil and sprinkle remaining feta and oregano.
