Ingredients:
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 medium Yellow Onion, finely diced
- 4 cloves Garlic, finely minced
- 2 Tbsp Dry Ouzo (optional, or dry white wine/brandy)
- 14 oz can Crushed Tomatoes
- 1 tsp Dried Oregano
- 1 Tbsp Fresh Dill, chopped
- 1/2 tsp Sugar
- Salt and Black Pepper, to taste
- 1 lb Large Shrimp/Prawns, raw (peeled, deveined, tails removed)
- 4 oz Feta Cheese, block, crumbled into large pieces
- 2 Tbsp Fresh Parsley, chopped (for garnish)
- Extra Virgin Olive Oil (drizzle for finishing)
Instructions:
- Preheat the oven broiler (grill) to high, or set the oven to 400°F (200°C). Ensure the shrimp are thawed, peeled, and patted dry. Chop all fresh herbs and mince the garlic and onion. Have the Feta ready, crumbled into large, rustic chunks.
- Heat olive oil in the oven-proof skillet over medium heat. Sauté the diced onion until translucent and soft (approx. 5 minutes). Add the minced garlic and cook for 1 minute until fragrant (do not let it burn). Increase heat slightly. Add the Ouzo (or white wine) and scrape up any browned bits from the bottom of the pan (deglazing). Let the alcohol reduce by half (about 1 minute).
- Pour in the crushed tomatoes. Add the dried oregano, dill, and sugar. Season generously with salt and pepper. Stir well. Reduce the heat to low and allow the sauce to simmer for 5–7 minutes, letting the flavours marry and the sauce thicken slightly. Taste and adjust seasoning as needed.
- Nestle the raw shrimp directly into the simmering tomato sauce, spreading them out evenly across the pan. Scatter the crumbled Feta cheese over the top of the shrimp and sauce. Do not stir.
- Transfer the skillet directly to the preheated oven or under the broiler. Broil for 3–5 minutes, watching constantly, until the shrimp are just cooked through, opaque, and the Feta is softened and slightly golden brown in spots. Remove the pan carefully. Garnish immediately with fresh parsley, extra dill, and a final generous drizzle of high-quality Extra Virgin Olive Oil. Serve immediately.