Shrimp and Feta Saganaki

Serves: 4
3 tablespoons extra-virgin Greek olive oil
2 tablespoons unsalted butter
1/2 cup chopped red onion
2 garlic cloves, chopped
16 large shrimp, heads and tails left on, deveined
1/2 cup good-quality chopped canned plum tomatoes
1 cup crumbled Greek feta cheese
1/2 cup heavy cream
1/2 cup ouzo
Salt and pepper
Chopped fresh flat-leaf parsley for garnish

Heat the oil and 1 tablespoon of the butter in a sauté pan over medium heat. Sweat the onion and garlic, but do not brown. Add the shrimp and cook for 1 minute to color lightly.

Add the tomatoes and feta and stir gently. When the feta begins to soften, add the cream and ouzo. Simmer until youve cooked off the alcohol, 5 to 8 minutes. Season with salt and pepper.

Stir in the last 1 tablespoon of butter. Remove from the heat, sprinkle with more pepper and a little chopped parsley, and serve.


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