Shrimp Baked With Feta, Ouzo & Cognac

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Flambed shrimp in a rich tomato sauce topped with creamy feta and aromatic ouzo
Shrimp Baked With Feta~ Ouzo & Cognac recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This elegant yet simple dish combines succulent shrimp with the bold, anise-flavored notes of ouzo and the richness of cognac. The shrimp are quickly sauted and flambed before being nestled in a savory, simmered tomato sauce. A generous topping of crumbled feta cheese and fresh parsley adds a creamy, salty contrast that complements the bright acidity of the tomatoes. Its a perfect weeknight dinner that feels special enough for guests, offering a delightful blend of Mediterranean flavors. Serve with crusty bread to soak up the delicious sauce.

Shrimp Baked With Feta~ Ouzo & Cognac recipe image
Print Recipe
0 Add to Favorites

Shrimp Baked With Feta, Ouzo & Cognac

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 336.1

Description

This elegant yet simple dish combines succulent shrimp with the bold, anise-flavored notes of ouzo and the richness of cognac. The shrimp are quickly sauted and flambed before being nestled in a savory, simmered tomato sauce. A generous topping of crumbled feta cheese and fresh parsley adds a creamy, salty contrast that complements the bright acidity of the tomatoes. Its a perfect weeknight dinner that feels special enough for guests, offering a delightful blend of Mediterranean flavors. Serve with crusty bread to soak up the delicious sauce.

Ingredients

Directions

  1. Preheat oven to 425F (220C).
  2. Pour canned tomatoes into a mixing bowl and crush them into small pieces using your hands or a fork.
  3. Heat 4 tablespoons of olive oil in a heavy saucepan over medium heat.
  4. Add the finely chopped onion and minced garlic; saut until softened and fragrant, about 3-5 minutes.
  5. Stir in the crushed tomatoes, sugar, salt, and pepper.
  6. Cook uncovered over medium heat, stirring occasionally, until the sauce has thickened slightly, about 10 minutes. Set aside.
  7. Heat the butter and remaining 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat.
  8. Add the deveined shrimp and saut until just pink and cooked through, about 2-3 minutes per side.
  9. Carefully add the ouzo and cognac to the skillet and ignite to flamb, allowing the flames to subside.
  10. Divide the shrimp evenly among a casserole dish or individual ramekins.
  11. Spoon the thickened tomato sauce over the shrimp.
  12. Sprinkle generously with crumbled feta cheese and fresh chopped parsley.
  13. Bake in the preheated oven for 10 minutes, or until the feta is melted and the dish is well-heated.
  14. Serve immediately with crusty bread and a salad.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 336.1kcal
% Daily Value *
Total Fat 23.9g37%
Saturated Fat 3.1g16%
Cholesterol 0.0mg0%
Sodium 36.0mg2%
Total Carbohydrate 29.9g10%
Dietary Fiber 8.8g36%
Sugars 19.6g
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shrimp, feta, ouzo, cognac, tomato sauce, greek, flamb, baked, seafood, mediterranean, garlic, onion, olive oil, parsley, weeknight dinner, easy, entertaining
Recipe Card powered by WP Delicious

Leave a Comment