FLAMBED SHRIMP WITH TOMATOES FETA CHEESE AND OUZO GARIDES SAGANAKI ME TOMATA FETA KAI OUZO
From choclytcandy 14 years agoIngredients
- Serve this dish with warm pita bread or crusty bread to sop up the sauce. ouzo is an anise-flavored liqueur that is served as an aperitif throughout Greece; Pernod can be substituted for the ouzo. When flambéing the ouzo, be sure to tie back any loose hair and roll up your sleeves. shopping list
- INGREDIENTS shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined shopping list
- salt and ground black pepper shopping list
- 1/8 teaspoon sugar shopping list
- 1 medium onion , minced shopping list
- 6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons) shopping list
- 1 tablespoon minced fresh oregano leaves , or 1/2 teaspoon dried shopping list
- 1/4-1/2 teaspoon red pepper flakes shopping list
- 1 (28-ounce) can diced tomatoes , drained with 1/2 cup juice reserved shopping list
- 1/4 cup ouzo shopping list
- 4 ounces feta cheese , crumbled (about 1 cup) shopping list
- 2 tablespoons minced fresh parsley leaves shopping list
How to make it
- 1. Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until just smoking. Meanwhile, pat the shrimp dry with paper towels and season with salt, pepper, and sugar. Add half of the shrimp to the skillet in a single layer and cook, without stirring, until the bottoms of the shrimp turn spotty brown, about 30 seconds. Off the heat, flip the shrimp over, then transfer to a medium bowl and repeat with 1 more tablespoon oil and the remaining shrimp.
- 2. Add the remaining 2 tablespoons oil, onion, and 1/2 teaspoon salt to the skillet and cook over medium heat until the onion is softened, 5 to 7 minutes. Stir in the garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the tomatoes and 1/2 cup of their juice and cook until thickened slightly, about 2 minutes.
- 3. Stir the reserved shrimp and accumulated juices and ouzo into the skillet. Ignite the ouzo and shake the skillet until the flames subside. Sprinkle with the feta and parsley before serving.
- Two Ways to Flambe:
- A. To flambe on a gas stove, add the ouzo to the pan, tilting the pan toward the flame to ignite it and then shaking the skillet.
- B. To flambe on an electric stove, add the ouzo to the pan, wave a lit match over the pan until the ouzo ignites, and then shake the skillet.
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