Heat the olive oil
in a saute pan over medium-high heat, add the garlic, then add the onion
and cook until softened, but not brown. Add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano
, to taste. Once simmered, remove the pan from the heat and add the ouzo
with caution. Cook for 1 minute and add wine
to pan. Simmer
another 30 seconds and, using a slotted spoon, remove the shrimp
from the pan and put on a plate. When the shrimp are cool enough to handle remove the heads and peel
off the shells.
Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes. Return the shrimp to the pan, being careful not to overcook and toss in the sauce
. Finally sprinkle the crumbled feta over the contents of the pan and melt
it into the sauce by pushing it down with the back of a spoon.
*Cooks Note: Ouzo is traditional Greek liqueur
that is flavored by anise
. It is available at any well stocked liquor
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.