Shrimp saganaki

Shrimp saganaki, a dish I can’t wait to eat in Greece this summer! If you haven’t tried it, it’s so impressive yet easy enough for a weeknight.

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2 tablespoons olive oil
1 lb peeled and deveined shrimp
salt and pepper to taste
1/2 red onion, grated
2 garlic cloves, thinly sliced
1/3 cup ouzo or white wine
2 cups crushed tomatoes
2 tablespoons chopped fresh mint
1 cup crumbled feta cheese
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Heat olive oil in a large frying pan. When hot, add the shrimp. Season with salt and pepper. Brown on both sides till nearly cooked through, about 4 minutes. Remove from the pan and set aside.
Immediately add onion to pan. Cook till soft, about 3 minutes, adding the garlic halfway through. When soft, add the ouzo or wine and allow to boil for a few minutes till reduced.
Add the tomatoes to the pan. Allow to simmer till the sauce is thick and most of the liquid has evaporated, about 10 minutes. Stir in the chopped mint.
Add the shrimp back to the pan. Stir to coat in the tomato sauce and heat through for a minute. Sprinkle in the cheese, and stop stirring at this point so that the cheese remains intact. Once cheese has melted, remove from heat and serve immediately with lots of crusty bread.
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Tips:
If you like a bit of heat, try sprinkling some dried red pepper flakes onto the dish on top of the feta.
Fresh tomatoes are best in this dish; simply puree them in a blender. In a pinch, use canned crushed tomatoes or puree whole canned tomatoes.