Ingredients 12 large shrimp 3 tbsp olive oil 2 spring onions, finely chopped 1 small dry onion, finely chopped ½ bulb of fennel, finely chopped ¼ cup ouzo 2 cup chopped plum tomatoes, fresh or canned 1 pinches sugar 100 gr feta cheese, in chunks 2 tbsp chopped parsley Salt Freshly-ground pepper Equipment Frying pan TAGS APPETIZERS CHEESE 30-MINUTE MEALS APPETIZERS LOW BUDGET Ingredients 12 large shrimp 3 tbsp olive oil 2 spring onions, finely chopped 1 small dry onion, finely chopped ½ bulb of fennel, finely chopped ¼ cup ouzo 2 cup chopped plum tomatoes, fresh or canned 1 pinches sugar 100 gr feta cheese, in chunks 2 tbsp chopped parsley Salt Freshly-ground pepper Instructions Begin by cleaning the shrimp, removing the shells but leaving the heads attached. Remove the intestinal vein. In a skillet, heat the olive oil. Season the shrimp with salt and pepper, then sear for 1 minute on each side. Add the onion, spring onions, and fennel. Sauté for 2 minutes, then remove the shrimp and set aside, covered. Continue sautéing the vegetables for another 3-4 minutes until soft. Deglaze the pan with the ouzo. Add the tomatoes and a pinch of sugar. Boil for 6-7 minutes over high heat until the sauce thickens slightly. Return the shrimp to the pan, and check for salt and pepper Cook for 1-2 minutes. Add the feta in chunks and let it melt gently into the sauce. Turn off the heat. Sprinkle with parsley. Tips Use minimal olive oil, it adds flavor without making the dish heavy. Shrimp should be just barely cooked to stay tender and juicy. Short cooking time prevents a rubbery texture. Keep the shrimp heads as they release flavorful juices into the sauce. Cook everything in the same pan to keep all the aroma and flavor. Ouzo and fennel really do make a difference. The result is unique and unforgettable. Add a spicy pepper if you prefer a bit of heat. For a Lenten version, simply omit the feta. TAGS APPETIZERS CHEESE 30-MINUTE MEALS APPETIZERS LOW BUDGET
