Flambéed Feta Shrimp With Tomatoes & Capers
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 1⁄2 lbs shrimp, 16/20, peeled, deveined and butterflied
- 8 ounces feta cheese
- 1⁄4 cup capers, drained and rinsed
- 1 lb Italian plum tomato, peeled, seeded and chopped
- 4 green onions, whites and green, sliced thin
- 3 garlic cloves, minced
- 3 tablespoons extra virgin olive oil
- 1 lemon, juice of
- 1⁄2 cup dry white wine
- 1 tablespoon fresh rosemary, chopped fine
- 1 tablespoon fresh oregano, chopped fine
- salt & fresh ground pepper
- 1⁄4 cup warmed ouzo
directions
- In a large non-reactive sauté pan heat olive oil until fragrant. Add onions and garlic and sauté until translucent but not browned.
- Add capers, tomatoes, wine, lemon juice and spices, heat until rapidly simmering.
- Add shrimp and crumble feta cheese into mixture. Cook uncovered until shrimp is done.
- Remove from heat and pour Ouzo onto the mixture and ignite with a match. When flames have died, stir mixture and serve immediately over white rice.
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RECIPE SUBMITTED BY
R. Warren Meddoff
Plantation, Florida
I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .