Baked Shrimp with Tomatoes and Feta

By Drjt

Ingredients

• 1/3 cup plus 3 Tbls olive oil
• 3 medium onions chopped
• 2 14 1/2 oz cans of peeled and diced tomatoes in juice
• 4 Tbls chopped fresh cilantro
• 1 Tbls dried oregano
• 5 garlic cloves, minced
• 1/2 tsp cayenne pepper
• 2 lbs uncooked large raw shrimp peeled and deveined
• 1/2 cup ouzo
• 1/2 cup Kalamata olives, pitted halved
• 8 oz feta cheese
• Toasted French bread slices

Details

Servings 8

Preparation

Step 1

1) Heat 1/3 cup of oil in large saucepan over medium heat. Add onions; saute until golden, about 12 min. Add tomatoes with juices, 3 Tbls cilantro, oregano, garlic and cayenne. Bring to boil. Reduce heat to medium-low. Cover and simmer until sauce thickens, about 20 min. Season sauce with salt and pepper. Transfer to medium bowl.

2) Preheat oven to 400 F. Heat 3 Tbls oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add to skillet; saute until almost opaque in center, about 3 min. Remove skillet from heat, add ouzo. Carefully ignite ouzo with match. Return skillet to medium heat; cook shrimp until flames subside.

3) Add tomato sauce and olives to shrimp, stir. Transfer shrimp mixture to to 10 to 12 cup baking dish. Sprinkle feta over top. Bake until shrimp are cooked through, about 10 min. Sprinkle with 1 Tbls cilantro.
Serve immediately over toasts.