Greek
Shrimp Saganaki with Feta, Tomato & Peppers, Flambéed
with Ouzo
Chef Ana Sortun of Oleana – Cambridge, MA
Adapted by StarChefs
Wine Pairing:
2000 Sella & Mosca "Le Arenarie"
Yield: 4 to 6 Servings
Ingredients:
- 6 plum tomatoes
- Bowl of ice water
- 1 white onion, diced
- 2 green bell peppers, chopped
- ¼ cup extra virgin olive oil
- 2 teaspoons chopped garlic
- 1 Tablespoon fresh oregano, chopped
- 12 large shrimp, peeled and de-veined
- 1 cup French feta
- 2 Tablespoons Ouzo
Method:
Pre-heat oven to 375 degrees Fahrenheit.
Fill a small saucepot with water and bring it to a rolling boil.
With a sharp paring knife, lightly mark an X on the plum tomatoes,
just piercing the skin, and drop them into the boiling water. When
the skin starts to pull away from the X, pull them out and drop
them into the ice water. Peel the skins off the tomatoes, and cut
the tomatoes into quarters. Remove seeds and set aside. Chop the
onion and green peppers in 1/ 2 inch dice. In a large skillet, place
chopped onion, peppers, tomato and olive oil and slowly simmer until
onions are soft and peppers are tender. Stir in garlic and oregano
and cook for a few minutes more. Place into a casserole dish and
embed shrimp into the vegetables in one even layer. Sprinkle with
the feta and place in the oven.
Bake for 20 minutes until shrimp is cooked through and casserole
is bubbling. Remove the casserole from the oven and place it on
a low burner. Add the Ouzo and carefully light with a match. Allow
the flames to burn off leaving only the flavor of the ouzo.
Serve warm. It’s a great summer dish, especially for a party.
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