- 12 medium shrimps, peeled
- 250 g Skotidakis Diced Feta Cheese
- 20 small cherry tomatoes
- 1/2 Spanish onion, chopped
- 4 shallots, coarsely chopped
- 2 garlic cloves
- 2 Tabasco peppers, finely sliced
- 2 tbsp. olive oil
- 80 ml white wine
- 60 ml Ouzo
- 2 tbsp. fresh dill or parsley, chopped
- 1 tsp. honey
- 2 tbsp. tomato paste
In a bowl, add 40 ml of white wine, 30 ml of Ouzo, 1 tablespoon of olive oil, 2 garlic cloves finely chopped, honey and tomato paste to the shrimps. Mix thoroughly and let marinate in the fridge for 1 hour.
Preheat oven at 400°F.
Cut the cherry tomatoes in half and allow to drain in a sieve.
In a large skillet, warm 1 tbsp. of olive oil over medium heat until hot. Sauté the white onion, shallots, peppers and tomatoes for 2-3 minutes then add the shrimp and marinade. Simmer for 5 to 6 minutes, stirring occasionally to brown shrimps on all sides. Salt and pepper to taste.
Remove shrimps and put them on a baking dish. Over medium-high heat, deglaze the skillet with the remaining white wine (40 ml) and Ouzo (30 ml) until sauce thickens. Pour sauce over shrimps and put in the oven at 400°F for 10 minutes.
After 10 minutes, add the feta and put back in the oven for 2 to 4 minutes or until the feta is melted.
Put in a large serving bowl and garnish with fresh dill or parsley.