Prep 20 mins
Cook 10 mins
This was found on the Food Network courtesy of Captain Ted Stathis from Giada in Paradise in Santorini. I probably will not use the shrimp with the heads on when I make it! *Cooks Note: Ouzo is traditional Greek liqueur that is flavored by anise. It is available at any well stocked liquor store.
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 1 medium onion, chopped
- 16 medium shrimp, whole and heads on
- salt and pepper
- dried oregano (optional)
- crushed red pepper flakes
- 1 1⁄2 ounces ouzo
- 1⁄4 cup dry white wine
- 1 (16 ounce) can crushed tomatoes
- 1 teaspoon tapenade, olive paste
- 1⁄2 cup feta cheese, crumbled
- Heat the olive oil in a saute pan over medium-high heat, add the garlic, then add the onion and cook until softened, but not brown.
- Add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano, to taste. Once simmered, remove the pan from the heat and add the ouzo with caution.
- Cook for 1 minute and add wine to pan. Simmer another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and put on a plate. When the shrimp are cool enough to handle remove the heads and peel off the shells.
- Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes. Return the shrimp to the pan, being careful not to overcook and toss in the sauce.
- Finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon.