SHRIMP BAKED WITH FETA, OUZO AND COGNAC
tbsp butter
1 (28 oz) can tomatoes
2 lb deveined shrimp
6 tbsp olive oil
3 tbsp ouzo
1 medium onion; finely chopped
3 tbsp Metaxa Cognac
1 garlic clove; finely minced
1/4 lb feta cheese
1/4 tsp sugar
2 tbsp fresh, chopped parsley
salt and pepper (to taste)
Pour tomatoes into mixing bowl. Squeeze into small pieces.
Heat 4 tablespoons oil in heavy saucepan. Lightly saute onion and garlic. Add tomatoes, sugar, salt and pepper.
Cook, uncovered, over medium heat until Sauce is thickened. Heat Butter and 2 tablespoons oil in large, heavy skillet.
Saute shrimp over medium-high heat until pink. Add ouzo and cognac. Flame shrimp. Place in casserole or individual ramekins. Cover with the tomato sauce. Sprinkle with crumbled feta and parsley. (this much of preparation can be done ahead of time.)
Bake in 425 degree F oven 10 minutes or until well-heated and feta has melted. Serve with crusty Bread and a salad.
Bake, covered, at 400 F 10-15 minutes.
Freezes well. Defrost when ready to use.
Serves: 4
adapted from Source: "Classic Greek Cooking" by Daphne Metaxas
tbsp butter
1 (28 oz) can tomatoes
2 lb deveined shrimp
6 tbsp olive oil
3 tbsp ouzo
1 medium onion; finely chopped
3 tbsp Metaxa Cognac
1 garlic clove; finely minced
1/4 lb feta cheese
1/4 tsp sugar
2 tbsp fresh, chopped parsley
salt and pepper (to taste)
Pour tomatoes into mixing bowl. Squeeze into small pieces.
Heat 4 tablespoons oil in heavy saucepan. Lightly saute onion and garlic. Add tomatoes, sugar, salt and pepper.
Cook, uncovered, over medium heat until Sauce is thickened. Heat Butter and 2 tablespoons oil in large, heavy skillet.
Saute shrimp over medium-high heat until pink. Add ouzo and cognac. Flame shrimp. Place in casserole or individual ramekins. Cover with the tomato sauce. Sprinkle with crumbled feta and parsley. (this much of preparation can be done ahead of time.)
Bake in 425 degree F oven 10 minutes or until well-heated and feta has melted. Serve with crusty Bread and a salad.
Bake, covered, at 400 F 10-15 minutes.
Freezes well. Defrost when ready to use.
Serves: 4
adapted from Source: "Classic Greek Cooking" by Daphne Metaxas
MsgID: 3142367
Shared by: Gladys/PR
In reply to: Recipe: Holiday Recipes (22) - Merry Christmas -...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Holiday Recipes (22) - Merry Christmas -...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (22)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Salmon with Lemon-Shallot Relish and Prosciutto Chips
- Luby's Salmon Croquettes (authentic)
- Grilled Salmon with Garlic, Lemon and Basil - Another one again for June
- Caramelized Trout with Sweet Pumpkin Puree (serves 2)
- Grilled Calamari with Meyer Lemon Aioli
- Thai Shrimp Kebabs with Thai Herb Dipping Sauce
- Salmon Burgers with Spicy Mayonnaise (food processor)
- Seafood Chow Fun - Dear Halyna: A Mai Fun is a Chow Fun using
- Tuna Pot Pie
- Peanut-Crusted Fish Fillets with Fried Bananas (serves 2)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute