- 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
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.
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.
Recipe courtesy Captain Ted Stathis
Recipe courtesy of Brianna Jenkins