Shrimp with tomatoes and feta
2 servings
20 minutes
Shrimp with tomatoes and feta is a vibrant dish of Greek cuisine that combines seafood with rich Mediterranean flavors. The recipe's roots trace back to the traditions of preparing saganaki – a dish baked in a special pan. The juicy acidity of the tomatoes harmonizes with the creamy texture of the feta, while ouzo adds a subtle anise aroma. The shrimp become tender as they soak up the rich sauce, and the final touch – toasted parsley – adds freshness. This dish is perfect as a main treat for a festive dinner and can be served with crusty bread or a light salad.
1
Preheat the grill in the oven. Heat oil in a fireproof pan and sauté chopped onion and chili, cleaned of seeds and membranes. Add tomatoes with juice, mix by breaking whole ones into pieces. Season with salt and pepper, simmer for four minutes.
- Olive oil: 2 tablespoons
- Onion: 0.5 head
- Green chili pepper: 0.5 piece
- Tomatoes in their own juice: 400 g
- Salt: to taste
- Ground black pepper: to taste
2
Place peeled shrimp on top of the sauce. Drizzle with sauce and cook for four minutes until they turn pink. Then, place slices of feta between the shrimp and put the pan under the grill. Bake for about two minutes until the cheese melts.
- Large tail-on prawns: 6 pieces
- Feta cheese: 115 g
3
Remove from the oven. Heat the ouzo vodka in a small saucepan over medium heat, ignite with a kitchen match, and pour over the shrimp. Once the flame goes out, sprinkle the shrimp with chopped parsley.
- Ouzo: 2 tablespoons
- Chopped parsley: 20 g