Shrimp with Tomatoes, Feta and Ouzo Recipe

Name: Shrimp with Tomatoes, Feta and Ouzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 2 tablespoons minced garlic; 2 (28-ounce) cans Italian plum tomatoes, crushed with your hands, with juices; 1/2 cup bottled clam juice or seasoned shrimp stock; 2 1/2 teaspoons minced fresh oregano leaves; 1 1/2 teaspoons minced fresh thyme leaves; 1 1/4 teaspoons crushed red pepper flakes; 1/4 cup drained small capers; Salt and pepper; 5 tablespoons unsalted butter; 2 pounds raw large shrimp, peeled and deveined; 1/2 cup ouzo; 1/2 pound Greek or Bulgarian Feta cheese, crumbled; Hot crusty peasant-style bread, for serving

Servings: persons

1/2 cup extra-virgin olive oil
2 tablespoons minced garlic
2 (28-ounce) cans Italian plum tomatoes, crushed with your hands, with juices
1/2 cup bottled clam juice or seasoned shrimp stock
2 1/2 teaspoons minced fresh oregano leaves
1 1/2 teaspoons minced fresh thyme leaves
1 1/4 teaspoons crushed red pepper flakes
1/4 cup drained small capers
Salt and pepper
5 tablespoons unsalted butter
2 pounds raw large shrimp, peeled and deveined
1/2 cup ouzo
1/2 pound Greek or Bulgarian Feta cheese, crumbled
Hot crusty peasant-style bread, for serving

1
In a large saucepan heat the olive oil and, when hot, add the garlic and cook until fragrant, about 1 minute.
2
Add the tomatoes, clam juice, oregano, thyme, crushed red pepper, and capers, and cook until the sauce is thickened and reduced by half in volume, 20 to 25 minutes.
3
Season, to taste, with salt and pepper and set aside.
4
Preheat the oven to 350 degrees F.
5
Heat the butter in a large skillet until it begins to foam.
6
Add the shrimp and cook, stirring occasionally, until they just begin to turn pink.
7
Remove pan from heat, and add ouzo.
8
Return pan to the heat and shake carefully to ignite the alcohol.
9
Season lightly with salt, to taste.
10
Remove from the heat.
11
Do not overcook; shrimp should not be cooked through at this point.
12
Add the sauce to a large casserole dish or individual gratin dishes.
13
Nestle the shrimp down in the sauce and crumble the feta evenly over the top.
14
Bake for 12 to 15 minutes, or until shrimp are cooked through and the sauce is hot and bubbly.
15
Remove from the oven and serve immediately, with pieces of crusty bread for dipping.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 2 tablespoons minced garlic, 2 (28-ounce) cans Italian plum tomatoes, crushed with your hands, with juices, 1/2 cup bottled clam juice or seasoned shrimp stock, and more.

Yes, Shrimp with Tomatoes, Feta and Ouzo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp with Tomatoes, Feta and Ouzo

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