This is known among Greeks as the all time favourite, saganaki.
The equivalent to, “summer on a plate,” it is ideal for bread dipping
while watching the sun setting into the sea…
Ingredients:
4 tablespoons olive oil
3 shallots, finely chopped
2 garlic cloves, minced
½ cup ouzo
6 plum tomatoes, chopped
¼ teaspoon red pepper flakes
½ teaspoon sweet paprika
100 g Feta cheese, coarsely chopped
15 large shrimps, shelled with tail segments intact and deveined
2 tablespoon fresh mint, minced
Method:
1. Preheat the oven to 200°C (400°F).
2. For tomato sauce: Heat the olive oil in a large, oven-proof dish over a medium heat. Sauté the shallots until translucent, about 3 minutes. Add minced garlic and stir for 1 minute.
3. Add the ouzo and tomatoes. Stir in the salt, red pepper flakes and sweet paprika. Stir the shrimps into the tomato sauce and cook for 1 minute over high heat.
4. Remove from the stove, add the crumbled Feta cheese and sprinkle with mint. Transfer to the warm oven and bake for 10 minutes, until lightly grilled.
5. Garnish with mint sprigs and serve immediately.
