*  Exported from  MasterCook  *
 
                    SHRIMP BAKED WITH FETA OUZO & COGNAC
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish                             Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   28       oz           Canned tomatoes
    6       tb           Olive oil
    1       md           Onion -- finely chopped
    1                    Garlic clove -- finely minced
      1/4   ts           Sugar
                         Salt & pepper to taste
    2       tb           Butter
    2       lb           Deveined shrimp
    3       tb           Ouzo
    3       tb           Metaxa 'cognac'
      1/4   lb           Feta cheese
    2       tb           Fresh, chopped parsley
 
   Pour tomatoes into mixing bowl.  Squeeze into small
   pieces.  Heat 4 tablespoons oil in heavy saucepan.
   Lightly saute onion and garlic. Add tomatoes, sugar,
   salt and pepper.  Cook, uncovered, over medium heat
   until sauce is thickened.
   
   Heat butter and 2 tablespoons oil in large, heavy
   skillet.  Saute shrimp over medium-high heat until
   pink.  Add ouzo and cognac.  Flame shrimp. Place in
   casserole or individual ramekins.  Cover with the
   tomato sauce. Sprinkle with crumbled feta and parsley.
   (This much of preparation can be done ahead of time.)
   Bake in 425 F oven 10 minutes or until well-heated and
   feta has melted.  Serve with crusty bread and a salad.
   Freezes well. Defrost when ready to use.  Bake,
   covered, at 400 F 10-15 minutes.
   
   Source: “Classic Greek Cooking” by Daphne Metaxas.
   ISBN: 0-911954-31-7 Typed for you by Karen Mintzias
  
 
 
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