1/2 kg medium shrimps ( fresh or frozen raw in shell)
150g greek feta cheese without trimmings
4 ripe tomatoes, cut into thick slices or cubes
1 large onion sliced
2 garlic cloves
2 chopped green peppers
1 small glass ouzo
2 tbsp chopped parsley
100ml organic extra virgin olive oil Meropi
salt and freshly ground pepper
For a medium saucepan
Wash the shrimps clean the mud, holding the head and season with salt. In a similar pan heat 5 tbsp olive oil. Pour separately (for not to drop the oil temperature) shrimp with their heads together with the cloves of garlic, cut in half and sauté over high heat until they change color and become pink, 1′-2 ‘ from each side. Then add ouzo and let it evaporate for 1min. Take away the pan from the heat.
In another pan, medium and deep, heat 4-5 tbsp olive oil Meropi and sauté the onion at medium heat. When translucent, add the tomatoes and the peppers, but turn down the heat. Add salt and cook turning frequently for 6 minutes or so, until they shrimps let their juices, creating a thick sauce, not melted completely. Then add the shrimp juices left in the pan, slice and freshly ground pepper.
Let it cook all together over medium heat for 2′-3 ‘, until cooked and soft feta without stirring often, to not dissolve the pieces. Sprinkle with a little olive oil, sprinkle with parsley and serve as it is, inside the pan.
Tips: When browning the shrimps manage to keep the juices and taste, something that would not happen if you boil them. If, again, to take raw in tomato sauce will leave plenty of fluids. It is important not to cook too, to keep their taste and stay juicy. If we are not ripe and sweet tomatoes, better use of the box.
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