Shrimp with Feta
(Garides Saganaki)
SERVES 2
This recipe is an adaptation of one in Diane Kochilas's The Glorious Foods of Greece (William Morrow, 2001).
2 tbsp. extra-virgin olive oil
1⁄2 small yellow onion, peeled and chopped
1⁄2 medium hot green chile, stemmed and chopped
1 1⁄4 cups chopped peeled ripe tomatoes, including
the juice
Salt and freshly ground black pepper
6 large heads-on shrimp (about 12 oz.), bodies peeled
(heads and tail shells left intact), deveined
4 oz. quality Greek feta, coarsely crumbled
2 tbsp. ouzo
1 tbsp. chopped parsley leaves
1. Preheat broiler. Heat olive oil in an 8" round metal gratin dish or a heavy ovenproof skillet over medium heat. Add onions and chiles and cook, stirring often, until soft, about 5 minutes. Stir in tomatoes and season to taste with salt and pepper. Simmer sauce until slightly thickened, 3–4 minutes.
2. Arrange shrimp in dish, spoon some sauce on top, and continue to simmer until shrimp are pink and just cooked through, 1–2 minutes per side. Scatter feta around shrimp, then transfer dish to broiler and broil until feta begins to melt, 1–2 minutes. Remove dish from broiler. Warm ouzo in a tiny pot over low heat, then ignite it with a kitchen match and pour over shrimp and feta. When flames die out, garnish dish with parsley.
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