Shrimp Baked with Feta Ouzo& Cognac
Yield
servingsPrep
30 minCook
10 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28 | ounces |
tomatoes, canned
|
|
| 6 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | each |
garlic cloves
finely minced |
|
| ¼ | teaspoon |
sugar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
butter
|
|
| 2 | pounds |
shrimp
deveined |
|
| 3 | tablespoons |
ouzo
|
* |
| 3 | tablespoons |
cognac
|
|
| ¼ | pound |
feta cheese
|
|
| 2 | tablespoons |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 809.2 | ml/g |
tomatoes, canned
|
|
| 9E+1 | ml |
olive oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | each |
garlic cloves
finely minced |
|
| 1.3 | ml |
sugar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
butter
|
|
| 907.2 | g |
shrimp
deveined |
|
| 45 | ml |
ouzo
|
* |
| 45 | ml |
cognac
|
|
| 113.4 | g |
feta cheese
|
|
| 3E+1 | ml |
parsley leaves
fresh |
|
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.
