Shrimp Baked with Feta Ouzo& Cognac

This is Greek taverna cooking that pulls out every stop. Shrimp get a quick sear in butter and olive oil, then ouzo and cognac join the pan and ignite into a brief but theatrical flame that burns off the alcohol and concentrates the anise notes from the ouzo. Cooking schools call this technique flambé, and yes, it’s worth doing for the flavor depth alone.

The tomato sauce builds separately, simmered with sweet onions and garlic until thick enough to coat the shrimp. A pinch of sugar balances the acidity of canned tomatoes, which is a classic Italian-Greek trick that few home cooks remember.

The finishing move is the feta crumbled over the top before a quick high-heat bake. The feta softens just enough to release its salty tang into the sauce without fully melting, creating creamy white pockets throughout the tomato base. Serve with crusty bread for sopping up the sauce and a simple Greek salad on the side. The whole dish can be assembled in advance and baked just before serving, which makes it perfect for entertaining.

Chef Tips

• Use the freshest shrimp you can find. The shrimp flavor is front and center, and frozen-thawed shrimp can taste washed out.
• Have everything mise en place before flaming. The ouzo and cognac ignite fast and you need to move quickly.
• Tilt the pan away from you when flaming, or use a long match. Safety first.
• Bake just until heated through and the feta softens. Overbaking shrinks and rubberizes the shrimp.

Variations

• Swap shrimp for chunks of firm white fish like cod or halibut for a heartier seafood version.
• Add 1 teaspoon of dried oregano or fresh basil to the tomato sauce for more Greek herbal lift.
• Serve over orzo or rice instead of with bread for a heartier full meal.