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Categories:
olive oil olive oil onions tomatoes fresh parsley oregano garlic cayenne pepper shrimp ouzo olive Feta cheese
Viewed: 25 - Published at: 4 years agoIngredients
- 1/3 cup olive oil
- 3 tablespoons olive oil
- 3 medium onions, chopped
- 2 14 1/2 oz cans diced tomatoes in juice
- 4 tablespoons fresh parsley, chopped
- 1 tablespoon dried oregano
- 5 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 2 pounds large shrimp, peeled, deveined
- 1/2 cup ouzo
- 1/2 cup Kalamata olive
- 8 ounces feta cheese, crumbled
Method
- 1. Preheat oven to 400 degrees.
- 2. Heat 1/3 cup oil in large pan over medium heat and add onions, saute until golden about 12 minutes. Add tomatoes with juices, 3 tablespoon parsley, oregano, garlic and cayenne. Bring to a boil. Reduce heat to medium low. Cover and simmer until sauce thickens about 20 minutes.
- 3. Transfer sauce to bowl and wipe out pan. Heat 3 tablespoons of oil in pan over medium-high heat. Sprinkle shrimp with salt and pepper and add to skillet. Saute until opague in center - about 3 minutes.
- 4. Remove skillet from heat. Add ouzo and ignite. Return skillet to stove and cook over medium heat until flames subside. Add tomato sauce and olives. Sprinkle feta over top.
- 5. Bake in oven about 10 minutes.
