Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias
28 oz Canned tomatoes
6 tb Olive oil
1 md Onion; finely chopped
1 Garlic clove; finely minced
1/4 ts Sugar
Salt pepper to taste
2 tb Butter
2 lb Deveined shrimp
3 tb Ouzo
3 tb Metaxa 'cognac'
1/4 lb Feta cheese
2 tb Fresh, chopped parsley

Pour tomatoes into mixing bowl. Squeeze into small pieces. Heat 4
tablespoons oil in heavy saucepan. Lightly saute 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. Saute
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 F 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 F 10-15 minutes.

Source: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7

Typed for you by Karen Mintzias

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