Chef Frank Georgacopoulos, the owner of Briki Café in Addison, shared his recipe for Shrimp Saganaki. That’s shrimp with tomatoes, feta cheese, and a little Ouzo.
Shrimp Saganaki (Shrimp with Tomatoes, Feta and Ouzo)
4 tablespoons olive oil
1 pound medium size shrimp (peeled)
3 cloves garlic minced
1/4 cup ouzo
1 large onion chopped
1 small hot pepper sliced
1 teaspoons pepper flakes
3 medium tomatoes pureed in a food processor or 1 pound canned crushed tomatoes
3-4 ounces crumbled feta
salt/pepper for taste
1 Preheat oven at 350 degrees Fahrenheit (180 C)
2 Heat 1 tablespoon olive oil on medium-high heat. Add the shrimp and sauté for about 4 minutes, add the garlic and sauté for one more minute.
3 Deglaze with ouzo, until alcohol has evaporated. Set aside.
4 In another pot add the rest of the olive oil (about 2 tablespoons) and sauté the onion until translucent. Add the pepper flakes and hot pepper and sauté 2-3 more minutes. Add the tomatoes and simmer until sauce thickens.
5 Empty the tomato sauce in the pan with the shrimp and mix gently. Empty the whole mixture in a oven proof casserole or a “saganaki” if you have one.
6 Sprinkle with the feta and bake for 15 minutes.
7 Serve with chopped basil.