Shrimp Baked With Feta Ouzo And Cognac
Serving Size : 4
Ingredients for prepare Shrimp Baked With Feta Ouzo And Cognac
:
| Amount | Measure | Ingredient - Preparation Method |
| 28 | ounces | canned tomatoes |
| 6 | tablespoons | olive oil |
| 1 | medium | onion - finely chopped |
| 1 | | garlic clove - finely minced |
| 1/4 | teaspoon | sugar |
salt and pepper to taste
shrimp baked with feta ouzo and cognac |
| 2 | tablespoons | butter |
| 2 | pounds | deveined shrimp |
| 3 | tablespoons | ouzo |
| 3 | tablespoons | metaxa 'cognac' |
| 1/4 | pound | feta cheese |
| 2 | tablespoons | fresh - chopped parsley |
recipe Shrimp Baked With Feta Ouzo And Cognac
Pour tomatoes into mixing bowl. Squeeze into
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small pieces. Heat 4 tablespoons oil in heavy saucepan. Lightly sautй onion and garlic.
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Add tomatoes, sugar, salt and pepper. Cook, uncovered, over medium heat until sauce is thickened.
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Heat butter and 2 tablespoons oil in large, heavy skillet. Sautй shrimp over medium-high heat until
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pink. Add ouzo and cognac. Flame shrimp. Place in casserole or individual ramekins. Cover with the tomato
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sauce. Sprinkle with crumbled feta and parsley. (This much of preparation can
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be done ahead of time.) Bake in 425F oven 10 minutes or until well-heated and feta has melted.
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Serve with crusty bread and a salad. Freezes well. Defrost when ready to use.
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Bake, covered, at 400F 10-15 minutes. Source: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7
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