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Add a photoServings: 4
Ingredients
- 28 ounce Canned tomatoes
- 6 Tbsp. Extra virgin olive oil
- 1 med Onion, finely minced
- 1 x Garlic clove, finely chopped
- 1/4 tsp Sugar
- Â Â Salt & pepper to taste
- 2 Tbsp. Butter
- 2 lb Deveined shrimp
- 3 Tbsp. Ouzo
- 3 Tbsp. Metaxa 'cognac'
- 1/4 lb Feta cheese
- 2 Tbsp. Fresh, minced parsley
Directions
- Pour tomatoes into mixing bowl. Squeeze into small pcs. Heat 4 Tbsp. oil in heavy saucepan. Lightly saute/fry onion and garlic. Add in tomatoes, sugar, salt and pepper. Cook, uncovered, over medium heat till sauce is thickened.
- Heat butter and 2 Tbsp. oil in large, heavy skillet. Saute/fry shrimp over medium-high heat till pink. Add in ouzo and cognac. Flame shrimp. Place in casserole or possibly 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 F oven 10 min or possibly till well-heated and feta has melted. Serve with crusty bread and a salad. Freezes well. Defrost when ready to use. Bake, covered, at 400 F 10-15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 508g | |
| Recipe makes 4 servings | |
| Calories 591 | |
| Calories from Fat 321 | 54% |
| Total Fat 36.27g | 45% |
| Saturated Fat 11.48g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 385mg | 128% |
| Sodium 979mg | 41% |
| Potassium 861mg | 25% |
| Total Carbs 14.07g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 7.22g | 5% |
| Protein 52.07g | 83% |
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