Shrimps Saganaki (ramekin) with Dodoni feta cheese

INGREDIENTS

PREPARATION

Remove the shell, head and legs from the shrimps, but save their tails (joined with the body) and heads for later use to prepare the sauce.

With a toothpick, remove the intestine from the back of the shrimp or alternatively make an incision along its back and remove by pulling the intestine out.

EXECUTION

In a frying pan, pour olive oil over medium heat. Cook the shrimps in the sauce for 1 minute on each side and then place them in a container, for later use. Remove the stem and seeds from the pepper, slice it into small cubes, finely chop the onion, and cook them in the pan for 3-4 minutes. Add the finely chopped garlic, stir, and cook for another 1 minute. Add the tomato paste, stir, and frizzle for 1 minute. Turn off the heat, add ouzo, stir for a while, turn the heat back on to medium, and let it come to a boil so that alcohol evaporates, for 1 minute. Add the tomato sauce, along with paprika, water, sugar, oregano, a pinch of salt and pepper, stir and cook for about 3-4 minutes. Add the shrimps into the pan along with any liquid that they have released in the container you had them in, the heads that you had kept to add flavour to the sauce, stir gently and cook for another 2 minutes. Crumble the feta cheese with your hands into small pieces and add it together with the finely chopped basil leaves and parsley. Remove from the heat. Serve optionally with toasted bread.