INGREDIENTS
- 1 pack 30/50 shrimp
For the sauce
- 500 g crushed tomatoes
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 Florina pepper, finely chopped
- olive oil
- ouzo
- thyme
- feta cheese, cubed
Shrimp saganaki with Florina pepper & feta cheese
4
Servings
30΄
Preparation / Cooking
2/5
Difficulty
METHOD
Thaw the shrimp overnight in a colander in the refrigerator. In a saucepan, sauté the onion, garlic, pepper and thyme in olive oil for 4 minutes. Add the shrimp and continue cooking for another 2 minutes.
De-glaze with the ouzo and add the tomato. Simmer for 6-7 minutes. Transfer the shrimp and the sauce to a heatproof dish and top with the cubed feta. Bake in a per-heated oven (250°C) for 3 minutes until crisp on top.
CHEF GEORGE OIKONOMIDIS
BlueFish, Vouliagmeni
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