Shrimp cooked in a rich tomato sauce with ouzo and feta
Course: Main Course, meze
Keyword: Cooking with ouzo, Mia Kouppa meze, Mia Kouppa recipes, Mia Kouppa saganaki, Mia Kouppa seafood, Saganaki, Shrimp, Shrimp and feta, Shrimp Mia Kouppa, Shrimp saganaki, Shrimp with ouzo
Author: Mia Kouppa
1/4cup(60 mL) olive oil
1 1/2cupsonion, diced
4cloves garlic, minced
1red pepper, cut into strips
10ouncesgrape or cherry tomatoes283 grams
1cup(250 mL) tomato sauce
500 gramsshrimp, peeled and de-veined
3tbsp(45 mL) ouzo
3/4cupGreek feta, crumbled
2tbspchopped fresh parsley
Heat the olive oil in a large skillet over medium heat and saute the onion for 5 minutes until soft and translucent.
Add the minced garlic, red pepper strips, cherry tomatoes, chili flakes, oregano and paprika and saute for an additional 5 minutes, stirring regularly.
Add the tomato sauce and tomato paste. Season with salt and pepper. Cook, stirring regularly for 2 - 3 minutes and then add the shrimp to the pan with the ouzo. Stir, cover your skillet, and cook for 5 minutes, on medium-low.
Uncover your skillet and sprinkle the crumbled feta onto the shrimp and tomato mixture. Cover again for an additional 3 - 5 minutes, on medium-low. Your feta will not melt, but will be soft.
Uncover the skillet and remove from the heat. Sprinkle with the chopped parsley.
Serve and enjoy!
We like to use grape tomatoes in this recipe. Grape tomatoes are smaller than cherry tomatoes, but either can be used depending upon availability. If you are using frozen shrimp for this recipe either defrost them the night before in the refrigerator, or place them in a bowl of cold water for a few hours. You can also defrost them by running cold water over them for several minutes.Although keeping the tail on the shrimp can add to the flavour, we prefer to completely peel the shrimp as this makes your saganaki easier to eat.Be sure to serve shrimp saganaki with plenty of fresh bread, to sop up the sauce.
Shrimp saganaki (Γαρίδες σαγανάκι) https://miakouppa.com/2019/06/03/shrimp-saganaki/ June 3, 2019