This is a classic Greek shrimp dish, marrying the flavors of sauteed shrimp with tomatoes, Feta cheese, and a hint of Ouzo to awaken the palate. You can make the sauce ahead and simply add and cook the shrimp when you are ready to serve.
I like to serve this on a bed of sauteed spinach with a simple rice pilaf to absorb the flavorful sauce.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 - 8 Servings
- 3 tbsp. olive oil
- 1 tbsp. butter
- 1 large onion, diced
- 1 tbsp. chopped garlic (2-3 cloves)
- 2 tbsp. Ouzo
- 2 tbsp. dry Vermouth (or dry white wine)
- 1/2 cup chopped parsley
- 1 15 oz. can diced tomatoes, drained
- 1 cup tomato sauce
- 1 tsp. sugar
- 1 to 1 1/2 lb. shrimp, peeled
- 4 oz. Feta cheese, crumbled
- Salt and pepper to taste
In a large skillet, heat olive oil and butter over medium high heat. Add onions and saute until translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute.
Add Ouzo and Vermouth to the pan and stir, allowing the liquid to evaporate a bit before adding parsley, tomatoes, tomato sauce, and sugar.
Simmer the sauce uncovered over medium low heat for approximately 15 minutes, stirring occasionally
Add the shrimp to the sauce and cover the pan. Cook shrimp until they turn pink and opaque white, about 5 - 10 minutes depending upon their size. They will cook fairly quickly so have all your side dishes ready before you add the shrimp.
Season to taste with salt and pepper, keeping in mind that Feta cheese can often be salty.
The Feta cheese can be sprinkled on top of the shrimp while still in the pan to allow it to melt or can be added as a garnish once plated.
For the sauteed spinach:
Heat two tablespoons olive oil in a large skillet over medium high heat. Add two minced garlic cloves to the pan and heat until fragrant, about a minute. Add 1 lb. chopped fresh spinach and toss with the oil and garlic. Lower the heat to medium and cover to allow spinach to wilt. Cook for approximately 5 minutes and then season with salt and pepper.