Prep 10 mins
Cook 25 mins
From: New York’s 25: Taste Of Greece – Oct 16-Nov 18, 2006 “Greek cuisine is so attractive because of the relative simplicity of its recipes. We rely on great quality fresh ingredients to achieve great flavors rather than on complex recipes that call for too many spices.” - Chef Christos Phillippou of Kellari. Prep time is an approximation, Cook time is a guess.
- 8 ounces pasta (Use Hilopites, Greek square noodle pasta)
- 4 tablespoons greek extra virgin olive oil
- 1 -2 tablespoon garlic, minced (to taste)
- 1⁄3 cup shallot, minced
- 16 medium shrimp
- 1⁄2 cup fresh tomato, chopped
- 2 -3 ounces ouzo
- 4 ounces soft fresh goat cheese or 4 ounces mild feta, crumbled
- In a medium size pot, bring two quarts water to a rolling boil.
- Add salt and a tablespoon of olive oil.
- Stir in the hilopites and cook for about 5 minutes, to al dente.
- Strain, toss with a little olive oil, and set pasta aside in a warm place.
- In a large sauté pan heat the remaining olive oil and sear the garlic and shallots until they become translucent.
- Add the shrimp and cook for a few minutes, turning frequently.
- When the shrimp are almost ready, stir in the fresh tomatoes.
- Add the ouzo and let the alcohol evaporate.
- Finally, add the cheese and stir until mixture becomes creamy.
- Spread out a thin layer of the hilopites in center of four medium-size plates.
- Place four shrimp per plate on top of the hilopites and then pour equal quantities of the tomato sauce and cheese mixture over the shrimp.