Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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