Shrimp Saganaki
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INGREDIENTS
- 15 shrimp (21/30 count)
- 1/3 cup (80ml) olive oil
- 1 cup chopped onion
- 3-4 cloves crushed garlic
- ¼ cup Zivania (Cypriot pomace brandy)
- 1 tablespoon tomato paste
- 1 cup strained/pureed tomato
- ½ teaspoon chili flakes
- 1 teaspoon cooking salt
- 1 package (200g) feta cheese
- 1/3 cup chopped parsley
- 1 chicken stock cube dissolved in ½ cup hot water
METHOD
- In a frying pan, add the olive oil and sauté the onion. Add the garlic and continue sautéing. Add the shrimp and cook for 1-2 minutes on each side until they change color. Pour in the Zivania, ignite the alcohol, and let it evaporate.
- Remove the shrimp and add the tomato paste, rubbing it on the bottom of the pan to release its aromas. Add the strained tomato, stir, and boil for 4-5 minutes. Add the chili flakes, salt, and stir.
- Pour in the stock and boil until the water evaporates. Stir and return the shrimp to the pan. Boil them for 1 minute and turn them over. Crumble the feta cheese on top, sprinkle with the parsley, and serve.
