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

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