Food Network: Shrimp Saganaki

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Shrimp Saganaki
Recipe courtesy Captain Ted Stathis

Ingredients
1 tablespoon olive oil
2 garlic cloves, crushed
1 medium onion, chopped
16 medium shrimp, whole and heads on
Salt and pepper
Dried oregano, optional
Crushed chili flakes
1 1/2 ounces ouzo (see Cook's Note)
1/4 cup dry white wine
1 (16-ounce) can crushed tomatoes
1 teaspoon olive paste

1/2 cup crumbled feta cheese

Instructions
Heat the olive oil in a saute pan over medium-high
heat, add the garlic, then add the onion and cook until softened, but not brown.
Add the shrimp (complete with head and shell for flavor) with the salt, pepper,
chili flakes and oregano, to taste. Once simmered, remove the pan from the heat
and add the ouzo with caution. Cook for 1 minute and add wine to pan. Simmer
another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and
put on a plate. When the shrimp are cool enough to handle remove the heads and
peel off the shells.

Add the crushed tomato and the olive paste to the pan and let it simmer for a few

minutes. Return the shrimp to the pan, being careful not to overcook and toss in
the sauce. Finally sprinkle the crumbled feta over the contents of the pan and
melt it into the sauce by pushing it down with the back of a spoon.

*Cooks Note: Ouzo is traditional Greek liqueur that is flavored by anise. It is
available at any well stocked liquor store.

This recipe was provided by professional chefs and has
been scaled down from a bulk recipe provided by a restaurant. The Food Network
Kitchens chefs have not tested this recipe, in the proportions indicated, and
therefore, we cannot make any representation as to the results.