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Use scissors to easily cut your dates, raisins and figs or other soft, sticky fruits. Dip the scissors in water periodically to stop the fruit from sticking.
Shrimp With Feta & Ouzo
Submitted by Keldon C. See all of Keldon C.'s recipes. | April 24th, 2021

Ingredients are for 4 Servings.
Scale It
Amount Unit Ingredient
2 pounds
6 tablespoons
1 medium
1 clove
28 ounces
1/4 teaspoon
1/2 teaspoon
1/4 teaspoon
2 tablespoons
2 tablespoons
3 tablespoons
1/4 pound
2 tablespoons

Preheat oven to 425°F / 220°C / Gas Mark 7

- Peel and devein the shrimp. Set aside in the refrigerator.

Heat 4 tablespoons olive oil in heavy saucepan. Lightly sauté onion and garlic until the onion is translucent.

Add tomatoes, sugar, salt and pepper. Cook, uncovered, over medium heat until tomatoes are soft and the sauce has thickened.

Heat butter and the remaining 2 tablespoons olive oil in large, heavy skillet. Sauté shrimp over medium-high heat until pink.

Add ouzo and cognac. Carefully, with a match or a barbeque lighter, flame the shrimp. This will burn off the alcohol.

Place the shrimp in a casserole dish or individual ramekins. Cover with the tomato sauce mixture. Sprinkle with Feta cheese and parsley.

Bake in a preheated 425°F oven for 10 minutes or until well-heated and feta has melted.

Serve with crusty bread and a salad.

This dish freezes well. Defrost when ready to use. Bake, covered, at 400°F 10 to 15 minutes.

Submitted by Keldon C. See all my recipes. | April 24th, 2021

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Add a 1/4 cup of milk to the water when boiling cauliflower. It will help keep your cauliflower white.