I love the combination of tomato sauce and feta, and this dish, served over some pasta, will have you licking the plate.
8 oz. (or more!) feta cheese
1 can (28 oz.) whole tomatoes, ground into sauce
1 lb. (about 24) wild-caught American shrimp, peeled and deveined
1 medium onion, chopped
juice of 1/2 lemon
2 tablespoons olive oil
2 cloves garlic, through a press
pinch red pepper flakes
1 teaspoon fresh dill
1 teaspoon oregano
1 tablespoon Ouzo
salt and pepper
Peel and de-vein the shrimp. Place them in a bowl and squeeze the lemon juice over them and toss to mix. Open the can of tomatoes and puree it in a food processor.
In a saucepan, heat the olive oil. Saute the onions until they’re translucent and then add the garlic. Saute the garlic for 10 seconds, until fragrant, then add the red pepper flakes, dill and oregano. Add the tomato sauce, and cook over medium heat until the sauce has reduced a bit and isn’t watery. Add the Ouzo carefully–keep away from open flame! Add salt and pepper to taste.
Line a sheet pan with foil and pour a thin layer of the tomato sauce on the bottom. Lay the shrimp down in one layer on the sauce, and then cover the shrimp with the rest of the sauce. Crumble the feta cheese with your fingers and sprinkle all over the top.
Bake in a pre-heated 350 oven until the shrimp has cooked through and it’s nice and bubbly. Serve over pasta.
Live the Live ™ 