Shrimp Saganaki

I read this recipe in the New York Times cooking section and gave it a try. I recommend you do the same. It’s tasty ! I served it over rice but toasted bread is a great idea.

4 to 6 servings

Ingredients:

1 lb medium shrimp, peeled and deveined

Sea salt and black pepper

4 Tbl extra-virgin olive oil, plus more for serving

1 medium onion, finely chopped

3 garlic cloves, thinly sliced

2 fresh or dried bay leaves and/or 2 sprigs of thyme

⅔ cup ouzo (or white wine, or scant ⅔ cup Pernod)

8 oz cherry tomatoes, halved (about 1 ¾ cups)

1 (14-oz) can crushed tomatoes

½ cup pitted Kalamata olives

½ cup crumbled feta (or more to taste)

Fresh parsley leaves or torn dill (optional), for garnish

Toasted bread, for serving

Directions:

In a large cast-iron skillet, heat 2 tablespoons olive oil over medium. Add the shrimp, season with ½ teaspoon each salt and pepper, and cook, stirring occasionally, just until they start to turn pink and barely any gray remains on the outside, about 4 minutes. Transfer to a medium bowl.

Heat the oven to 400 degrees. Add another 2 tablespoons oil to the skillet over medium. Add the onion, garlic and herbs, season lightly with salt and pepper and cook, stirring occasionally, until starting to soften, about 5 minutes. Pour in the ouzo. Cook, stirring occasionally, until almost evaporated, about 3 minutes.

Stir in the halved cherry tomatoes, crushed tomatoes and ½ cup water, season with salt and pepper and cook, stirring occasionally, until slightly thickened, about 5 minutes.

Once the sauce has thickened, stir in the reserved shrimp, nestling them into the sauce in an even layer. Evenly sprinkle with the olives and feta and bake until the shrimp is cooked through and the feta softened, about 15 minutes.

Drizzle generously with more olive oil, sprinkle with the fresh parsley or dill, and serve immediately.