Shrimp Baked With Feta Ouzo & Cognac

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Servings: 4 Difficulty: Advanced
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A sophisticated Greek-inspired dish featuring flamb&# 195;©ed shrimp in a rich tomato sauce with creamy feta.
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This elegant main course combines the briny kick of ouzo and the warmth of cognac with tender shrimp and a robust tomato sauce. The dish begins with sautéed onions and garlic, building a flavorful base that is thickened with canned tomatoes and a hint of sugar. The shrimp are quickly cooked and flambéed for a smoky depth before being nestled into the sauce. Topped with crumbled feta cheese and fresh parsley, it bakes briefly until the cheese melts into a creamy, savory finish. Perfect for date nights or special weeknight dinners, this recipe offers a restaurant-quality experience that is surprisingly simple to prepare at home. Serve with crusty bread to soak up the delicious juices.

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Shrimp Baked With Feta Ouzo & Cognac

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

Description

This elegant main course combines the briny kick of ouzo and the warmth of cognac with tender shrimp and a robust tomato sauce. The dish begins with sautéed onions and garlic, building a flavorful base that is thickened with canned tomatoes and a hint of sugar. The shrimp are quickly cooked and flambéed for a smoky depth before being nestled into the sauce. Topped with crumbled feta cheese and fresh parsley, it bakes briefly until the cheese melts into a creamy, savory finish. Perfect for date nights or special weeknight dinners, this recipe offers a restaurant-quality experience that is surprisingly simple to prepare at home. Serve with crusty bread to soak up the delicious juices.

Ingredients

Directions

  1. Preheat oven to 425°F (218°C).
  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 chopped onion and minced garlic to the saucepan and sauté until softened and fragrant, about 3-5 minutes.
  5. Add the crushed tomatoes, sugar, salt, and pepper to the saucepan.
  6. Cook the sauce uncovered, stirring occasionally, until it has thickened slightly, about 10-15 minutes.
  7. Meanwhile, heat butter and remaining 2 tablespoons of olive oil in a large, heavy skillet over medium-high heat.
  8. Add the deveined shrimp to the skillet and sauté until pink and opaque, about 2-3 minutes per side.
  9. Carefully add the ouzo and cognac to the skillet.
  10. Tilt the skillet slightly and ignite the alcohol with a long match or lighter to flambé the shrimp, allowing the flames to die down.
  11. Transfer the shrimp and any remaining pan juices into a baking dish or individual ramekins.
  12. Spoon the thickened tomato sauce over the shrimp, covering them completely.
  13. Sprinkle the crumbled feta cheese and fresh chopped parsley evenly over the top.
  14. Bake in the preheated oven for 10 minutes, or until the feta is melted and the dish is heated through.
  15. Serve immediately with crusty bread and a side 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, greek, baked, tomato sauce, flambé, seafood, dinner, parsley, garlic, onion, easy, entertaining
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