Ingredients
-
28
-
6
-
1
-
1
-
1/4
-
-
2
-
2
-
3
-
3
-
1/4
-
2
-
-
-
Directions
Shrimp Baked With Feta, Ouzo and Cognac, From Classic Greek Cooking by Daphne Metaxas , This was fabulous, Vic! I just happened to have bottles of both Ouzo and Metaxa on hand (y’know, from the last time we ended up in Greece? Lol), so I figured why not? Flaming the shrimp was a little scary because I’m usually too much of a chicken to actually flame anything in my own kitchen (I have a bad track record for accidentally starting alcohol fires at work), but it really did tame the liquor in this I served this as part of a surf and turf dinner with some Delmonico steaks and Syracuse hot salt potatoes — Greece by way of NYC? Thanks for posting this wonderful shrimpy dish! Made for CQ2016 Greece for Team Iota Eta Pi
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Steps
|
1
Done
|
Pour Tomatoes Into Mixing Bowl. |
|
2
Done
|
Squeeze Into Small Pieces. |
|
3
Done
|
Heat 4 Tablespoons Oil in Heavy Saucepan. |
|
4
Done
|
Lightly Saute Onion and Garlic. |
|
5
Done
|
Add Tomatoes, Sugar, Salt and Pepper. |
|
6
Done
|
Cook, Uncovered, Over Medium Heat Until Sauce Is Thickened. |
|
7
Done
|
Heat Butter and 2 Tablespoons Oil in Large, Heavy Skillet. |
|
8
Done
|
Saute Shrimp Over Medium-High Heat Until Pink. |
|
9
Done
|
Add Ouzo and Cognac. |
|
10
Done
|
Flame Shrimp. |
|
11
Done
|
Place in Casserole or Individual Ramekins. |
|
12
Done
|
Cover With the Tomato Sauce. |
|
13
Done
|
Sprinkle With Crumbled Feta and Parsley. (this Much of Preparation Can Be Done Ahead of Time.) |
|
14
Done
|
Bake in 425f Oven 10 Minutes or Until Well-Heated and Feta Has Melted. |
|
15
Done
|
Serve With Crusty Bread and a Salad. |
