Prep 5 mins
Cook 35 mins
This Greek Recipe is from Gulf Coast Kitchens, and boy it is delicious! Very easy to make and yet really impressive. Hope you enjoy!
- 1⁄4 cup extra virgin olive oil
- 1 medium yellow onion, halved lengthwise and cut into thin half-moons
- 1 teaspoon finely minced garlic
- 1⁄4 teaspoon red pepper flakes (to taste)
- 3 cups ripe tomatoes, peeled, seeded and chopped or 2 (14 ounce) cans diced tomatoes, drained
- 1⁄4 cup pitted and coarsely chopped kalamata olive
- 1 tablespoon capers
- 2 teaspoons minced fresh oregano or 1⁄2 teaspoon dried oregano
- 2 tablespoons ouzo (optional)
- 1⁄3 cup chopped fresh basil leaf
- 2 lbs large raw shrimp, peeled and deveined
- 8 ounces feta cheese, coarsely crumbled
- minced parsley (to garnish)
- Warm the olive oil over medium-low heat in a skillet;
- cook the onion, garlic and red pepper flakes in the oil until the onion is translucent.
- Stir in the tomatoes, olives, capers and oregano; raise the heat just until the mixture rebring just to a boil; cover the pan, reduce the heat to medium-low, and simmer for 20 minutes.
- Add the ouzo, basil leaves and shrimp, then immediately spoon the mixture into four shallow individual casseroles.
- Top each casserole with crumbled feta and place them under the broiler until the shrimp are just pink and the cheese is browned, about 7 minutes.
- Sprinkle with minced parsley and serve immediately with hot crusty bread for dipping.
The fetta was the perfect topping. Excellent dinner.
Absolutely divine, and so easy! I used white wine instead of ouzo, but otherwise made it just as suggested, and...WOW! Crusty bread...a must with this, as the juices are sooooo...juicy!
With last reviewer ABSOLUTELY agree! This is TRULY an OUTSTANDING recipe! Made in casserole pan as well, When will I make this again? Time WILL tell! Used half feta, half grated parmesan cheese! 3 teaspoons HEAPS as chili does please! The Ouzo is a MUST as the taste is there, This is one of those recipes that shows you care! Thanks!