Shrimp baked with feta ouzo and cognac
Yield: 4 servings Kar
Ingredients:
- 28 oz Canned tomatoes 2 lb Deveined shrimp
- 6 tb Olive oil 3 tb Ouzo
- 1 md Onion; finely chopped 3 tb Metaxa 'cognac'
- 1 Garlic clove; finely minced 1/4 lb Feta cheese
- 1/4 ts Sugar 2 tb Fresh
Instructions:
chopped parsley Salt & pepper to taste Pour tomatoes into mixing bowl. Squeeze into small pieces. Heat 4 tablespoons oil in heavy saucepan. Lightly saute onion and garlic. Add tomatoes sugar salt and pepper. Cook uncovered over medium heat until sauce is thickened. Heat butter and 2 tablespoons oil in large heavy skillet. Saute shrimp over medium-high heat until pink. Add ouzo and cognac. Flame shrimp. Place in casserole or individual ramekins. Cover with the tomato sauce. Sprinkle with crumbled feta and parsley. (This much of preparation can be done ahead of time.) Bake in 425 F oven 10 minutes or until well-heated and feta has melted. Serve with crusty bread and a salad. Freezes well. Defrost when ready to use. Bake covered at 400 F 10-15 minutes. Source: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7 Typed for you by Karen Mintzias
