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1
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.
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2
Add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano, to taste.
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3
Once simmered, remove the pan from the heat and add the ouzo with caution.
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4
Cook for 1 minute and add wine to pan.
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5
Simmer another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and put on a plate.
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6
When the shrimp are cool enough to handle remove the heads and peel off the shells.
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7
Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes.
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8
Return the shrimp to the pan, being careful not to overcook and toss in the sauce.
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9
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.
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10
*Cooks Note: Ouzo is traditional Greek liqueur that is flavored by anise.
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11
It is available at any well stocked liquor store.
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12
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
