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Shrimp Baked with Feta Ouzo& Cognac

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Recipe

 

Yield

servings

Prep

30 min

Cook

10 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
28 ounces tomatoes, canned
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6 tablespoons olive oil
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1 medium onions
finely chopped
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1 each garlic cloves
finely minced
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¼ teaspoon sugar
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1 x salt and black pepper
to taste
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2 tablespoons butter
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2 pounds shrimp
deveined
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3 tablespoons ouzo
*
3 tablespoons cognac
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¼ pound feta cheese
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2 tablespoons parsley leaves
fresh
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Ingredients

Amount Measure Ingredient Features
809.2 ml/g tomatoes, canned
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9E+1 ml olive oil
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1 medium onions
finely chopped
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1 each garlic cloves
finely minced
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1.3 ml sugar
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1 x salt and black pepper
to taste
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3E+1 ml butter
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907.2 g shrimp
deveined
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45 ml ouzo
*
45 ml cognac
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113.4 g feta cheese
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3E+1 ml parsley leaves
fresh
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Directions

Pour tomatoes into mixing bowl.

Squeeze into small pieces.

Heat 4 tablespoons oil in heavy saucepan.

Lightly sauté 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.

Sauté 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℉ (220℃) oven 10 minutes or until well-heated and feta has melted.

Serve with crusty bread and a salad.

Freezes well.

Defrost when ready to use. Bake, covered, at 400℉ (200℃) 10 to 15 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 539g (19.0 oz)
Amount per Serving
Calories 60950% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 483mg 161%
Sodium 1169mg 49%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 107g
Vitamin A 24% Vitamin C 49%
Calcium 31% Iron 53%
* based on a 2,000 calorie diet How is this calculated?
 

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