Shrimp Baked With Feta, Ouzo and Cognac

READY IN: 25mins
Recipe by lazyme

From "Classic Greek Cooking" by Daphne Metaxas.

Top Review by Outta Here

I debated on making this because it meant a trip to the liquor store, but I thought waht the heck. Even though we don't drink, both of these "boozes" were good to have on hand for cooking. So glad I came to that decision. This dish is excellent! Great flavors and really very easy. I halved it for the two of us and there is still enough for lunch. Will be making this again. Made for ZWT 9.

Ingredients Nutrition


  1. Pour tomatoes into mixing bowl.
  2. Squeeze into small pieces.
  3. Heat 4 tablespoons oil in heavy saucepan.
  4. Lightly saute onion and garlic.
  5. Add tomatoes, sugar, salt and pepper.
  6. Cook, uncovered, over medium heat until sauce is thickened.
  7. Heat butter and 2 tablespoons oil in large, heavy skillet.
  8. Saute shrimp over medium-high heat until pink.
  9. Add ouzo and cognac.
  10. Flame shrimp.
  11. Place in casserole or individual ramekins.
  12. Cover with the tomato sauce.
  13. Sprinkle with crumbled feta and parsley. (This much of preparation can be done ahead of time.)
  14. Bake in 425F oven 10 minutes or until well-heated and feta has melted.
  15. Serve with crusty bread and a salad.
  16. Freezes well. Defrost when ready to use. Bake, covered, at 400F 10-15 minutes.

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