Shrimp Baked with Feta, Ouzo & Cognac
Submitted by rbass
Greek baked shrimp saganaki with tomato sauce, crumbled feta, ouzo, and cognac. Flambéed in the skillet, topped with cheese, then baked until bubbly and golden.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the dish that makes Greek taverna owners famous.
Shrimp sauté in butter and olive oil until pink, then get hit with ouzo and Metaxa cognac and flamed tableside (or at least stove-side) for that dramatic sizzle. A thick, garlicky tomato sauce goes over the top, followed by a generous crumble of feta that melts into salty, creamy pockets in the oven.
Serve it straight from the ramekin with crusty bread for mopping up every last drop of that boozy tomato sauce. It also freezes beautifully, so you can prep it ahead for a dinner party.
Chef Tips
- Flame carefully. Tilt the pan away from you and let the ouzo and cognac ignite. Keep a lid nearby to smother the flames if they get too enthusiastic.
- Thicken the tomato sauce well. If it’s too watery, the dish will be soupy instead of saucy. Cook it uncovered until it coats a spoon.
- Use a good feta. Greek sheep’s milk feta has the sharpest, creamiest flavor and melts into the sauce beautifully.
- Prep ahead. Assemble the ramekins and refrigerate. Bake when your guests arrive for a hot, bubbly appetizer with zero last-minute stress.
Ingredients
Directions
Pour tomatoes into mixing bowl. Squeeze into small pieces. Heat 4 tablespoons oil in heavy saucepan. Lightly sauté 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. Sauté 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℉ (220℃) 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℉ (200℃) 10 to 15 minutes.
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