Saganaki Shrimp with Tomatoes and Ouzo a la Toni Dimitrova
Greek-style saganaki shrimp with tomatoes and ouzo, from Chereshkata (The Cherry).
Ingredients
| 5 cloves | garlic cloves |
| 1 | shallot, small head |
| — | red pepper |
| 4-5 | tomatoes (cores of 4-5 tomatoes) |
| 40 g | ouzo |
| — | oregano |
| — | fresh basil, for sprinkling |
| — | olive oil |
| — | large shrimp |
| — | parsley |
| — | cheese |
| to taste | salt, black pepper and sugar |
Instructions
- Chop the onion and garlic very finely. Heat the oil in a deep pan and saute them.
- Add the oregano to the onion and garlic and stir. Pour over the ouzo and step back, because it will flambe. Wait for the flame to die down.
- Add the tomatoes. Season with salt, black pepper and sugar to kill the acidity of the tomatoes. Stir. It may turn out thick, so pour in 1 cup of water. Reduce the heat and let the mixture thicken once it starts to simmer.
- Meanwhile, chop the parsley very finely and tear the basil. Cut or crumble the cheese. Add the parsley and cheese to the tomato sauce and stir.
- Finally add the shrimp on top of everything. Drizzle with a little more olive oil. Stir the dish and cook another 7-8 minutes.
- Before serving, sprinkle with basil.