Baked Shrimp in Tomato Sauce with Feta and Ouzo

What you need

• 3 tbsp olive oil, plus extra for drizzling
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp ouzo, or dry white wine
• 400 g (14 oz) canned chopped tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 500 g (1 lb) large raw shrimp, peeled and deveined, tails on if you like
• 150 g (5 oz) feta, crumbled
• 2 tbsp fresh parsley, chopped
• 1/4 tsp chili flakes, optional
• salt and black pepper, to taste
• crusty bread, for serving

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Warm the olive oil in a wide ovenproof frying pan over medium heat. Cook the onion until soft and translucent, 4-5 min.

3. 3

   Stir in the garlic and cook for 30 seconds, until fragrant.

4. 4

   Pour in the ouzo and let it bubble for 1-2 min, scraping up any browned bits.

5. 5

   Add the tomatoes, tomato paste, oregano and chili flakes. Simmer over medium-low heat, stirring now and then, until thick, 12-15 min.

6. 6

   Season with salt and pepper. Go easy on the salt, because the feta is salty.

7. 7

   Pat the shrimp dry and stir them into the sauce. Cook for 2 min.

8. 8

   Scatter the feta over the top and drizzle with a little olive oil.

9. 9

   Bake until the shrimp are pink and cooked through and the feta is soft and lightly golden at the edges, 8-10 min.

10. 10

    Sprinkle with parsley and serve straight from the pan, with bread for mopping up the sauce.

Imported from everydayhealthyrecipes.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.