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Shrimp Mikrolimano with Ouzo and Feta
Large shrimp sautéed and flamed with ouzo, then simmered in a grated fresh tomato sauce with soft red onion and garlic, finished with cubes of feta that soften without dissolving. The seaside taverna classic of Piraeus's Mikrolimano harbour.
- YieldServes 4 to 8
- Hands-on45 min
- Total54 min
- Difficulty
Ingredients
- 120 mlextra-virgin Greek olive oil, 1/2 cup, divided: 60 ml for the sauce, 60 ml for the shrimp
- 1large red onion, finely chopped
- 3 clovesgarlic, minced
- 5firm ripe tomatoes, halved and grated on the coarse side of a box grater, skins discarded
- ½ tspsugar
- 900 glarge shrimp, peeled and deveined, heads and tails left on (2 lb)
- 120 mlouzo, 1/2 cup
- to tastesea salt and freshly ground black pepper
- 225 gGreek feta, cut into 1.25 cm cubes (1/2 lb)
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