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EN
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THE EXPERIENCE
THE EXPERIENCE
traditional
contemporary
Level of difficulty
Time needed
40 minutes
INGREDIENTS
500 g small peeled shrimps or 10 large fresh ones.
2-3 garlic cloves
½ cup of ouzo
2 tbsp tomato paste
10 cherry tomatoes
2 spring onions
1 small onion, chopped
200 g DODONI Feta cheese
4-5 tbsp oil
1 tbsp butter
Parsley
Salt
Sugar
Freshly ground pepper
PREPARATION 
Let the small peeled shrimps thaw.
If fresh ones are to be used, remove only the intestine.
EXECUTION 
Heat the oil in a wok.
Add garlic to the oil for flavour, and use that same oil to sauté the shrimps for 1-2 minutes (depending on their size) until golden but not cooked. Quench with ouzo.
Next, add the chopped onion and the spring onions and sauté for about 3 minutes. Remove the shrimps from the wok and place them on a plate lined with paper towels.
In the same wok with the garlic and onions, add the sugar, the mashed tomatoes, salt and the tomato paste dissolved in 4 tablespoons of water.
If all liquids evaporate, add 1-2 tbsp water.
Turn the heat down, put the lid on and let the sauce simmer for about 6-8 minutes.
When the sauce thickens, add the shrimps and parsley and cook for about 5-8 minutes (depending on their size).
Turn the heat off, add the crumbled Feta on top, close the lid and let the Feta melt and the shrimps soak in the sauce for about 20 minutes.
Serve with chopped parsley and pepper.
