Shrimp Saganaki with Green Bell Pepper

• 1 kg peeled shrimp (leave the tails on)
• 1/3 cup olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 sweet green bell pepper, cut into thin strips
• 1/2 cup dry white wine or ouzo
• 1 tablespoon tomato paste
• 2 cups (500g) grated fresh tomato
• 1/2 teaspoon paprika
• 1 pinch chili flakes or boukovo
• 1 teaspoon salt
• 1 fish or vegetable stock cube dissolved in 1/2 cup water
• 1 package (200g) feta cheese, crumbled
• 1 French baguette

For Serving

• Fresh parsley, finely chopped

1. In a wide frying pan or saganaki pan, heat the olive oil. Add the shrimp, season with salt and sprinkle with chili flakes. Once the shrimp change color and turn golden, flip them to the other side.
2. Add salt, sprinkle with chili flakes, and let them brown on the other side. Remove the shrimp and set them aside.
3. Add the onion to the pan, and once it becomes translucent, add the garlic. Stir for a few seconds. Add the green bell pepper and sauté for 2-3 minutes until softened.
4. Pour in the wine and let the alcohol evaporate. Add the tomato paste and stir it into the bottom of the pan until it releases its aromas. Add the grated tomato, paprika, and the remaining salt and chili flakes. Pour in the stock dissolved in water and simmer for 10-12 minutes, until the sauce thickens.
5. Return the shrimp to the sauce and stir for 1-2 minutes. Turn off the heat and add the crumbled feta and finely chopped parsley. Serve with pieces of French baguette.