Sometimes, you come across a recipe and you read it and think, hmmm, ok, sounds nice but you really don’t think much of it. Well, this one was like that for me. Last night, with Paolo’s parents here on a visit, we decided to give it a try, and we were all spectacularly pleased with it. First of all, it was super easy to prepare, and very quick. If you have these ingredients on hand, you can make this dinner in 30 minutes, tops. Secondly, the flavor! Oh my lord…..the tomatoes and melted feta were heavenly, add to that the nuanced hint of the ouzo, it turned an already delicious dish into something more than special. The secret to this dish is to really buy the best ingredients possible. Since it only has about 8, and in small quantities, it really begs for you to go all out.
One thing that I absolutely recommend you to do. Have lots of fresh crusty bread on hand. You’ll be sopping up this sauce for sure!
Overall points: 8.5/10
Availability of ingredients: Readily available, if you can’t find Ouzo, use any other anisette liqueur
2 tbsp extra virgin olive oil
1/2 small yellow onion, chopped
1/2 medium hot green chile, stemmed and finely chopped
1 1/4 cups canned whole, peeled tomatoes in juice, crushed by hand
Kosher salt and freshly ground black pepper to taste
6 large head-on shrimp (about 12 oz.) bodies peeled (heads and tail shells left intact), deveined
4 oz. Greek feta, coarsely crumbled
2 tbsp ouzo
1 tbsp finely chopped parsley
1. Heat broiler to high. Heat oil in an 8″ round metal gratin dish or a heavy ovenproof skillet over medium heat. Add onion and chile, and cook, stirring often, until soft, about 5 minutes. Stir in tomatoes, and season to taste with salt and pepper; cook until slightly thickened, about 4 minutes.
2. Arrange shrimp in dish, spoon some sauce on top, and continue to simmer until shrimp are pink and just cooked through, about 2 minutes per side. Scatter feta around shrimp, then transfer dish to broiler, and broil until feta begins to melt, about 2 minutes. Remove dish from broiler. Warm ouzo in a tiny pot over low heat, then ignite it with a kitchen match and pour over shrimp and feta. When flames die out, garnish dish with parsley, and serve. Serves 2.
From my kitchen to yours,