A tasty shrimp casserole, ready in under 30 minutes
28 ounces canned tomatoes
6 tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, finely minced
1/4 teaspoon sugar
salt and pepper, to taste
2 tablespoons butter
2 pounds deveined shrimp
3 tablespoons ouzo
3 tablespoons Metaxa cognac
1/4 pound feta cheese
2 tablespoons fresh, chopped parsley
Pour tomatoes into mixing bowl. Squeeze into small pieces. Heat 4 tablespoons oil in heavy saucepan. Lightly saute onion and garlic. Add tomatoes, sugar, salt and pepper. Cook, uncovered, over medium heat until sauce is thickened.
Heat butter and 2 tablespoons oil in large, heavy skillet. Saute shrimp over medium-high heat until pink. Add ouzo and cognac. Flame shrimp.
Place in casserole or individual ramekins. Cover with the tomato sauce. Sprinkle with crumbled feta and parsley. (This much of preparation can be done ahead of time.)
Bake in 425 degrees F oven 10 minutes or until well- heated and feta has melted.
Serve with crusty bread and a salad.
Freezes well. Defrost when ready to use. Bake, covered, at 400 degrees F 10-15 minutes.
carie
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reviews & comments
December 9, 2012
A complex tasting recipe made simple with detailed instructions. Good flavor. The tomatoes add a lot of liquid so I'd recommend serving it with some bread to sop it up!